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Creamy Tikka Curry

Creamy Tikka Curry

with Peas and Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
795 kcal
Protein
: 
37.6g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

75 grams

Tikka Masala Paste

190 grams

Diced British Chicken Thigh

40 grams

Mango Chutney

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

120 grams

Peas

Not included in your delivery

300 milliliter(s)

Water for the Rice

75 milliliter(s)

Water for the Sauce

Energy (kJ)3326 kJ
Energy (kcal)795 kcal
Fat33.3 g
of which saturates22.3 g
Carbohydrate85.5 g
of which sugars17.5 g
Dietary Fibre6.9 g
Protein37.6 g
Salt3.3 g
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.
•Small sauce pan
•Large Frying Pan

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat.

Once the oil is hot, add the tikka paste and garlic. Fry until fragrant, 1 min.

3

Add the chicken, mango chutney, coconut milk, chicken stock paste, and water for the sauce (see pantry for amount) to the pan. Stir together and season with salt and pepper.

Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

4

When your curry is ready and the chicken is cooked, stir through the peas until piping hot, 1 min.

5

Taste your chicken curry and season with salt and pepper if needed. 

Fluff up the rice with a fork.

6

Share the rice between your bowls.

Top with the mango and coconut chicken curry.

Enjoy!

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