Chicken Tikka Masala and Basmati Rice
with Pepper, Courgette and Tenderstem®
- Milk
- Celery
- May contain traces of allergens
- Celery
This Chicken Tikka Masala and Basmati Rice is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
80 grams
Tenderstem® Broccoli
1 unit(s)
Courgette
(May contain traces of: Celery)
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
(Contains: Celery)
1 pinch
Chilli Flakes
1 pack(s)
Diced British Chicken Breast
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Curry
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 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).
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Cut into 1cm chunks.
Cut the Tenderstem® broccoli into thirds.
Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, courgette and pepper chunks and cook, stirring occasionally, until softened, 4-5 mins.
Stir in the garlic, tikka masala paste and tomato puree. Cook for 1 min more.
Pour the creme fraiche, veg stock paste and water for the curry (see pantry for amount) into the pan. Bring to the boil, stirring to combine, then reduce the heat to medium.
Next, stir in the diced chicken and broccoli, then cover with a lid (or foil) and simmer until the veg is almost tender, 8-9 mins.
Remove the lid, then allow the curry to simmer until thickened, stirring occasionally, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the curry has thickened and the veg has softened, remove from the heat.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Fluff up the rice with a fork and share between your bowls.
Spoon over your chicken tikka masala and sprinkle over the chilli flakes if you'd like (add less if you'd prefer things milder).
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, creamy sauce with authentic curry flavours; some found it a bit mild or lacking depth.
- Ease of prep: Customers appreciated how quick and simple this dish was to prepare, with clear instructions for most.
- Suggestions: Consider adding protein like paneer, tofu, or chickpeas; include more varied vegetables beyond just peppers and peas.
- Portions: Several found the meal light or unsubstantial without added ingredients; others praised the generous serving size.
- Texture: Some felt the sauce was too thin or watery; a few noted vegetables could be cooked longer for better texture.
