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Super Quick Chicken Tikka Masala

with Mango Chutney, Basmati Rice, Peas and Spinach
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
800 kcal
Protein
: 
42.5g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
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

Not included in your delivery

150 milliliter(s)

Water for the Curry

20 grams

Butter

Energy (kJ)3348 kJ
Energy (kcal)800 kcal
Fat30.2 g
of which saturates14.3 g
Carbohydrate88 g
of which sugars20 g
Dietary Fibre7.3 g
Protein42.5 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Kettle
•Large Frying Pan
•Sieve

Instructions

1
  • Boil a half-full kettle.
  • While it boils, pop a frying pan on medium-high heat.
  • 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 0.25 tsp salt on high heat. Boil the rice, 10-12 mins.
2
  • Meanwhile, stir the chicken into the frying pan. Bring to the boil and lower the heat.
  • Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Once the rice is cooked, drain, pop back in the pan and cover.
3
  • When the chicken is 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.
4
  • Share the rice and curry between your bowls.
  • Enjoy!
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