Chicken Tikka Fried Rice with Carrots, Bell Peppers, and Almonds
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Ingredients & Equipment
What we send
- 1/2 cupbasmati rice
- 1red bell pepper
- 6 ouncescarrots
- 1 clovegarlic
- 12 ouncesground chicken
- 1 tablespoontikka masala curry paste
- 1/2 ounceghee
- 1 tablespoonslivered almonds
- 1/8 ouncecilantro
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan
- 12" large nonstick pan
- Tree Nuts
In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 5.
While rice cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Thinly slice carrots crosswise on a diagonal. Trim and discard scallion root and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Mince garlic.
Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken, garlic, ½ teaspoon salt, and black pepper as desired. Cook, breaking up, until chicken is browned, about 5 minutes. Using a slotted spoon, transfer chicken to a bowl. Wipe pan clean for the next step.
Finish chicken and vegetable tikka
Return pan from chicken to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add bell pepper and carrots; sauté, stirring, until beginning to soften, 3-5 minutes. Reduce heat to medium and add tikka masala curry paste, scallion whites and light greens, and chicken; cook, stirring, to fully combine, 1-2 minutes more. Remove pan from heat; taste and add salt and black pepper as desired.
While vegetables cook, add almonds to pot with rice and stir to combine. Heat ghee in a large nonstick pan over medium-high heat. When ghee has melted, add rice and almonds and press down into a single layer. Cook, without moving, until golden on bottom, 4-6 minutes; remove pan from heat. Meanwhile, pick cilantro leaves, discarding stems.
Plate chicken tikka fried rice
To pan with chicken and vegetable tikka, still off heat, stir in scallion dark greens to combine. Divide fried rice between serving plates. Top with chicken and vegetable tikka and garnish with cilantro. Enjoy!