Protein Tikka Masala with Rice
By chef Gulasch
Chicken in a lighter aromatic tikka masala sauce with a higher protein content, thickened with cooked chickpeas. The ideal lunch for an active day.
- 18 min
- total
- Medium
- level
4 min prep · 14 min cook
What you will need
-
Chicken Breast 0.5 pcs -
Jasmine Rice 80 g -
Canned Tomatoes 0.25 pcs -
Cooking cream 50 ml
-
Onion 0.25 pcs -
Chickpeas 0.25 pcs -
Curry Spice 0.5 tsp -
Vegetable oil 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and lay them out on the work surface - we will cook with them step by step 🍛🔥
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Cook the rice. Rinse the rice in cold water, place it in a saucepan with twice the amount of water, bring to a boil, then cover with a lid and cook over low heat for about 12-15 minutes, until tender.
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Dice the onion. Cut the onion into small dice.
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Cut the chicken. Cut the chicken into strips.
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Sear the chicken. Heat the oil in a pan over high heat and quickly sear the chicken on all sides for about 3-4 minutes to seal it.
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Saute the onion. Set the meat aside and in the same pan let the onion turn translucent over medium heat for about 2-3 minutes.
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Add the spices and chickpeas. Add the spices and chickpeas and saute briefly over medium heat for about 1 minute.
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Add the tomatoes and cream. Add the canned tomatoes and cream and stir.
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Blend the sauce and finish cooking the chicken. Bring to a boil over medium heat, blend the sauce smooth with a hand blender, return the chicken, and simmer over low heat for about 5 more minutes.
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Serve. Serve with the cooked rice 🍽️✨
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