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Chicken Tikka Masala Curry

Chicken Tikka Masala Curry

with Coriander Cauliflower Rice
4.0(36)
Recipe Development Team
Recipe Development TeamUpdated on November 21, 2023
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Calories
: 
457 kcal
Protein
: 
45.1g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Onion

1 unit(s)

Medium Tomato

2 unit(s)

British Chicken Breasts

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

1 bunch(es)

Coriander

250 grams

Riced Cauliflower

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)1913 kJ
Energy (kcal)457 kcal
Fat20.9 g
of which saturates8.9 g
Carbohydrate22 g
of which sugars15.4 g
Dietary Fibre7.6 g
Protein45.1 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pan

Instructions

Prep the Veg
1

Halve, peel and thinly slice the onion.

Cut the tomato into 1cm chunks.

Fry the Chicken
2

Cut the chicken widthways into 2cm thick slices.

Heat a medium frying pan on medium-high heat with a drizzle of oil.

Once hot, add the chicken and onion, then pan-fry until browned, 5-7 mins. Season with salt and pepper. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Make the Sauce
3

Once the chicken is browned, lower the heat to medium, add the tikka masala paste and cook until fragrant, 1 min.

Add the tomato puree, tomato chunks and water (see pantry). Bring to the boil, stir, lower the heat and simmer gently, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Prep the Coriander
4

Meanwhile, roughly chop the coriander (stalks and all).

Fry the Cauli Rice
5

Whilst the curry simmers, heat another medium frying pan on medium-high heat with a drizzle of oil.

Once hot, add the riced cauliflower and cook until just soft, 2-3 mins. Stir through half the coriander. Season well with salt and pepper.

Stir the creme fraiche through the tikka sauce to warm through, 1 min. Season with salt and pepper.

Serve
6

Serve the chicken tikka masala curry in bowls with the coriander cauliflower rice alongside.

Sprinkle over the remaining coriander.

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