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15 Minute Chicken and Prawn Tikka Masala

15 Minute Chicken and Prawn Tikka Masala

with Mango Chutney, Basmati Rice, Peas and Spinach
5.0(3)
Recipe Development Team
Recipe Development TeamUpdated on June 02, 2026
Calories
845 kcal
Protein
52.4g protein
Total
10 minutes
Difficulty
Easy
Allergens:
  • Milk
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

120 grams

Peas

40 grams

Baby Spinach

40 grams

Mango Chutney

160 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

150 milliliter(s)

Water for the Curry

20 grams

Butter

Energy (kJ)3536 kJ
Energy (kcal)845 kcal
Fat32.1 g
of which saturates14.8 g
Carbohydrate88 g
of which sugars20 g
Dietary Fibre7.6 g
Protein52.4 g
Cholesterol83.2 mg
Salt4.7 g
Trans Fat0.1 g
Potassium45.6 mg
Calcium21.2 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Medium Saucepan
Kettle
Large Frying Pan

Cooking Steps

Get Started
1
  • Boil a half-full kettle.
  • While it boils, pop a frying pan on medium-high heat (no oil).
  • Add the tikka masala paste, tomato puree, creme fraiche, chicken stock paste and water (see pantry). Stir to combine and bring to the boil.
  • Next, pour the boiled water into a saucepan with ¼ tsp salt on high heat. Boil the rice, 10-12 mins.
Poach It
2
  • Meanwhile, stir the diced chicken into the frying pan. Bring to the boil and lower the heat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
  • Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Halfway through, drain the prawns. Stir into the sauce. Simmer for the remaining time, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're pink on the outside and opaque in the middle.
  • Once the rice is cooked, drain, pop back in the pan and cover.
Spinach Time
3
  • When the chicken and prawns are cooked, stir in the peas.
  • Add the spinach in handfuls, making sure it’s piping hot, 1-2 mins. 
  • Remove from the heat. Stir in the mango chutney and butter until melted.
Dinner's Ready!
4
  • Share the rice and curry between your bowls.

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