Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Masala-Spiced Chicken
with Kale & Lime Rice
40 MIN
2 Servings
From the Test Kitchen
This recipe is inspired by the classic Indian flavors of chicken tikka masala, a dish known for its bold spices and tomato-based sauce. We’re serving our chicken in a unique tomato sauce, seasoned with ginger, garlic and a dynamic spice blend that showcases the warm, piquant notes of garam masala (itself a complex mix of spices). A little butter adds the perfect finishing touch of richness.
Get Cooking-
NutritionPER SERVING
-
Calories640 Cals (est.)
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ¾ cup Jasmine Rice
- 1 8-Ounce Can Tomato Sauce
- 3 cloves Garlic
- 1 Lime
- ½ bunch Kale
- 2 Tbsps Butter
- 1 1-Inch Piece Ginger
- 2 tsps Masala Spice Blend (Garam Masala, Sweet Paprika, Ground Coriander, Ground Turmeric, Ground Cumin, Ground Cardamom, Cayenne Pepper & Ground Nutmeg)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves. Peel and mince the ginger.
2
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the lime zest and the juice of 2 lime wedges. Season with salt and pepper to taste. Set aside in a warm place.
3
Cook the kale:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¾ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Transfer to a plate; set aside in a warm place. Rinse and wipe out the pan.
4
Cook the chicken:
While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Make the sauce:
To the pan of reserved fond, add the ginger, remaining garlic and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tomato sauce and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened.
6
Finish the chicken & plate your dish:
Add the butter, cooked chicken (and any juices from the plate) and ¼ cup of water to the pan. Cook, occasionally spooning the sauce over the chicken, 2 to 3 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide the cooked rice, cooked kale and finished chicken and sauce between 2 dishes. Garnish with the remaining lime wedges. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves. Peel and mince the ginger.
2
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the lime zest and the juice of 2 lime wedges. Season with salt and pepper to taste. Set aside in a warm place.
3
Cook the kale:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¾ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Transfer to a plate; set aside in a warm place. Rinse and wipe out the pan.
4
Cook the chicken:
While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Make the sauce:
To the pan of reserved fond, add the ginger, remaining garlic and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tomato sauce and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened.
6
Finish the chicken & plate your dish:
Add the butter, cooked chicken (and any juices from the plate) and ¼ cup of water to the pan. Cook, occasionally spooning the sauce over the chicken, 2 to 3 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide the cooked rice, cooked kale and finished chicken and sauce between 2 dishes. Garnish with the remaining lime wedges. Enjoy!
Tips from Home Chefs