One Pan Chicken Tikka Rice by @veryhungrygreek
2 servings
🍛
1
M&s tikka masala curry kit
🍗
300 g
Chicken breast
🫒
15 ml
Olive oil
🥛
100 ml
Single cream
🍚
120 g
Basmati rice
💧
400 ml
Water
M&s indian style dip selection
🥒
2.5 cm piece
Cucumber
🍅
5
Cherry tomatoes
🧅
10 g
Red onion
🍋
15 ml
Lemon
🌿
1 sprig
Fresh coriander
Dice
chicken breast
tikka masala curry kit
olive oil
Dice 300 g chicken breast and coat it with the curry kit seasoning plus 1/2 tablespoon olive oil.
Heat
- olive oil
Heat the remaining 1/2 tablespoon olive oil in a large lidded frying pan over medium-high heat.
- Fry
- chicken breast
Fry the seasoned chicken for 4 to 5 minutes, stirring until lightly browned.
Add- tikka masala curry kit
- Chicken breast
Add the ghee pouch from the tikka masala curry kit and stir until it coats the chicken.
Stir- tikka masala curry kit
Stir in the tikka masala sauce pouch and cook over high heat for 1 minute.
- Add
dry basmati rice
boiling water
Add 120 g dry basmati rice and 400 ml boiling water to the pan, then stir well.
Simmer- chicken breast
- dry basmati rice
Cover the pan and simmer for 15 to 20 minutes until the rice is tender and the chicken is cooked through.
- Stir
- dry basmati rice
Stir the rice every 5 minutes to prevent it from sticking to the pan.
- Dice
cucumber
cherry tomatoes
red onion
Finely dice the cucumber, cherry tomatoes, red onion, and fresh coriander.
- Mix
- cucumber
- cherry tomatoes
- red onion
Mix the diced vegetables with lemon juice in a mixing bowl to make the Indian salad.
- Stir
single cream- Basmati rice
Stir the single cream through the cooked tikka rice until evenly combined.
Top
mint yogurt
mango chutney- cucumber
Top the chicken tikka rice with the Indian salad, mint yogurt, and mango chutney before serving.
One Pan Chicken Tikka Rice by @veryhungrygreek
2 servings
🍛
1
M&s tikka masala curry kit
🍗
300 g
Chicken breast
🫒
15 ml
Olive oil
🥛
100 ml
Single cream
🍚
120 g
Basmati rice
💧
400 ml
Water
M&s indian style dip selection
🥒
2.5 cm piece
Cucumber
🍅
5
Cherry tomatoes
🧅
10 g
Red onion
🍋
15 ml
Lemon
🌿
1 sprig
Fresh coriander
Preparation Steps
Step 1/12
Dice 300 g chicken breast and coat it with the curry kit seasoning plus 1/2 tablespoon olive oil.
Step 2/12
Heat the remaining 1/2 tablespoon olive oil in a large lidded frying pan over medium-high heat.
Step 3/12
Fry the seasoned chicken for 4 to 5 minutes, stirring until lightly browned.
Step 4/12
Add the ghee pouch from the tikka masala curry kit and stir until it coats the chicken.
Step 5/12
Stir in the tikka masala sauce pouch and cook over high heat for 1 minute.
Step 6/12
Add 120 g dry basmati rice and 400 ml boiling water to the pan, then stir well.
Step 7/12
Cover the pan and simmer for 15 to 20 minutes until the rice is tender and the chicken is cooked through.
Step 8/12
Stir the rice every 5 minutes to prevent it from sticking to the pan.
Step 9/12
Finely dice the cucumber, cherry tomatoes, red onion, and fresh coriander.
Step 10/12
Mix the diced vegetables with lemon juice in a mixing bowl to make the Indian salad.
Step 11/12
Stir the single cream through the cooked tikka rice until evenly combined.
Step 12/12
Top the chicken tikka rice with the Indian salad, mint yogurt, and mango chutney before serving.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
780 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
5 minutes
Cooking
20 minutes
Overall
25 minutes
Difficulty
Level
Easy (1/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@veryhungrygreek
Origin
Cuisine
Indian, British
Geographic
India, South Asia
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos