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Chicken Tikka Masala with Quinoa & Zesty Green Beans
Whip up a classic tikka masala with tender, free-range chicken. Coconut yoghurt makes it creamy and delicious. Quinoa brings the fibre. Tender green beans, coated in fragrant nigella seeds and vibrant lemon zest, up the veg. Sprinkle with coriander to complete the feast.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 40g baby spinach
- 1 tsp nigella seeds
- 80g green beans
- 1 handful of fresh coriander
- 1 unwaxed lemon
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 15g creamed coconut
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 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)
- 80g quinoa (Quinoa 100%)
- 300g diced British Free Range chicken breast
- 1 onion
- 110g baby tomatoes
Nutritional Information
Calories: 654
Protein: 52g
Carbs: 46g
Fat: 30g
Ingredients
- 80g quinoa (use half) (Quinoa 100%)
- 2 tbsp tikka paste (use half) (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)
- 1 tsp nigella seeds (use half)
- 80g green beans (use half)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 15g creamed coconut (use half)
- 110g baby tomatoes (use half)
- 40g baby spinach (use half)
- 150g diced British Free Range chicken breast
- 1 unwaxed lemon (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
Nutritional Information
Calories: 654
Protein: 52g
Carbs: 46g
Fat: 30g
Chicken Tikka Masala with Quinoa & Zesty Green Beans
Whip up a classic tikka masala with tender, free-range chicken. Coconut yoghurt makes it creamy and delicious. Quinoa brings the fibre. Tender green beans, coated in fragrant nigella seeds and vibrant lemon zest, up the veg. Sprinkle with coriander to complete the feast.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium frying pan, a sieve & a measuring jug
Time to fry
- Thinly slice the onion. Halve the tomatoes
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and onion and cook for 4 mins, until golden. Season with salt and pepper
Simmer the curry
- Add the quinoa to the saucepan and boil for 13-14 mins
- Add the tomatoes, tikka paste and ginger & garlic paste to the chicken pan and cook for 2 mins, then stir in the creamed coconut, coconut yoghurt and 150ml hot water (75ml for 1 person)
- Bring to the boil, then lower the heat and simmer for 13 mins, until the sauce has thickened and the chicken is cooked through
Cook the green beans
- Meanwhile, zest and cut the lemon into wedges. Roughly chop the coriander (reserving a few leaves for garnish). Trim and cut the green beans into thirds
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until golden. Season with salt and pepper
- Add the nigella seeds and lemon zest and cook for another 30 secs, then add 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until soft
Finishing touches
- Rinse the spinach and stir into the curry, along with the chopped coriander, until wilted. Add a squeeze of lemon juice
- Season to taste. Add a splash of water if it's a little dry
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken tikka masala between bowls, with the quinoa alongside. Top with the green beans and reserved coriander leaves. Serve with the remaining lemon wedges
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