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.
Mild Chicken Tikka with Brown Rice & Broccoli
Creamy, gently spiced and packed with flavour, this is a chicken tikka the whole family will happily eat. We've dialled down the heat and teamed it with fluffy brown rice and broccoli for a meal that feels as good as it tastes. For little foodies, serve the tomatoes and cucumber as crudités on the side, so they can explore at their own pace.
Prep in 10
High protein
1/3 daily fibre
7 plants
Family-friendly
Serving size
Ingredients
- 80g creamed coconut
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 600g diced British Free Range chicken breast
- 1 unwaxed lime
- 110g baby tomatoes
- 1 cucumber
- 1 head of broccoli
- 1 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 584
Protein: 47g
Carbs: 59g
Fat: 20g
Mild Chicken Tikka with Brown Rice & Broccoli
Creamy, gently spiced and packed with flavour, this is a chicken tikka the whole family will happily eat. We've dialled down the heat and teamed it with fluffy brown rice and broccoli for a meal that feels as good as it tastes. For little foodies, serve the tomatoes and cucumber as crudités on the side, so they can explore at their own pace.
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
- Pull out a large frying pan, a medium saucepan, a large bowl, a sieve & a measuring jug
Boil the rice
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Prep & build the salad
- Finely dice the onion. Cut the broccoli into small florets. Quarter the lime. Halve the tomatoes. Dice the cucumber into 2cm chunks
- Add the cucumber to the large bowl, along with the juice from half the lime (make it kid friendly: cut the cucumber into batons and serve as crunchy crudités on the side. Save the lime for garnish). Season with salt and pepper to taste
Curry time
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the chicken and onion and cook for 4 mins. Season with salt and pepper
- Stir in the ginger & garlic paste and curry powder (use half for a milder flavour), cook for 1 min
- Add the creamed coconut, tomatoes (make it kid friendly: leave the tomatoes out of the curry and serve as crudités on the side) and 250ml water. Bring to a boil, stirring to dissolve the coconut, then simmer for 15 mins, until the chicken is cooked through and the sauce has thickened
Cook the broccoli & plate up
- Meanwhile, bring a medium saucepan filled with salted hot water to a boil. Once boiling, add the broccoli 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
- Squeeze the juice from the remaining lime into the curry
- Serve the chicken curry into bowls, with the rice and broccoli alongside. Serve the cucumber salad on the side
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.