The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Tikka Masala with Brown Rice & Broccoli
It's a classic tikka masala, with a Mindful chef twist! Sizzle juicy British chicken with tikka paste and tomatoes. Add ground almonds and creamed coconut for a rich, creamy base. Then spoon over fluffy brown rice and green broccoli. Dinner is served!
High protein
1/3 daily fibre
6 plants
Family classics
Serving size
Ingredients
- 1 head of broccoli
- 80g creamed coconut
- 4 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 600g diced British Free Range chicken breast
- 2 tbsp ground almonds (Nuts)
- 200g baby tomatoes
- 1 handful of fresh coriander
- 2 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 655
Protein: 48g
Carbs: 62g
Fat: 27g
Chicken Tikka Masala with Brown Rice & Broccoli
It's a classic tikka masala, with a Mindful chef twist! Sizzle juicy British chicken with tikka paste and tomatoes. Add ground almonds and creamed coconut for a rich, creamy base. Then spoon over fluffy brown rice and green broccoli. Dinner is served!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a medium saucepan, a sieve & a measuring jug
Get started
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
- Add the creamed coconut to the jug with 350ml boiling water and stir until dissolved
Prep & toast
- Finely dice the onions. Roughly chop the coriander. Quarter the tomatoes
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove from the pan and set aside
Cook the chicken
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and onion and cook for 3 mins
- Add the ginger & garlic paste, cook for 1 min, then add the tikka paste (use less for less heat) and tomatoes. Cook for 2 mins, until softening
Build the curry sauce
- Add the coconut mixture and almonds to the chicken pan. Simmer for 15 mins, stirring occasionally, until the sauce thickens and the chicken is cooked through
- In the final minute of cooking, stir in half the coriander and season with a pinch of salt and pepper
Cook the broccoli & plate up
- Meanwhile, bring the medium saucepan filled with salted hot water to a boil
- Cut the broccoli into florets, then add to the pan and boil for 3-4 mins, until cooked, then drain
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken tikka masala into bowls, with the rice and broccoli alongside. Garnish with the remaining coriander
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