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 & Nigella Seeds
Tender free-range British chicken is the star in this tikka masala. Bubbling away with creamy coconut, colourful peppers and baby spinach. Serve with fluffy brown rice and a sprinkle of nigella seeds. Delish.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 2 tsp nigella seeds (Nigella Seeds)
- 400g passata (tomatoes, salt, citric acid)
- 80g baby spinach
- 1 chilli
- 1 handful of fresh coriander
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 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)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 160g green beans
- 2 pepper
- 600g British Free Range chicken thighs
- 40g creamed coconut
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 654
Protein: 41g
Carbs: 60g
Fat: 28g
Chicken Tikka Masala with Brown Rice & Nigella Seeds
Tender free-range British chicken is the star in this tikka masala. Bubbling away with creamy coconut, colourful peppers and baby spinach. Serve with fluffy brown rice and a sprinkle of nigella seeds. Delish.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
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 sieve & a measuring jug
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, dissolve the creamed coconut in the jug with 250ml boiling water
Fry the chicken
- Roughly chop the peppers into 2cm chunks. Trim the green beans and cut into thirds. Dice the chicken into 3cm pieces
- Heat the large frying pan on medium-high heat with 2 tsp oil. Once hot, add the chicken, pepper and green beans and cook for 4-5 mins, until golden and softening. Season with salt and pepper
Simmer the curry
- Add the curry powder, tikka paste and ginger & garlic paste. Cook for another 1 min, until fragrant, then add the passata and coconut mixture. Simmer for 11 mins, until the sauce has thickened and the chicken is cooked through
Last bits
- Roughly chop the coriander. Deseed and thinly slice the chilli
- In the final 2-3 mins of cooking the curry, rinse the spinach and stir into the curry until wilted
- Season to taste
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the chicken tikka masala into bowls, with the rice alongside. Scatter over the coriander, chilli (for those who'd like the heat) and nigella seeds
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.