Serving size

1 person 2 people 4 people

Ingredients

2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
100g Tomatoes Baby Seasonal Mix
15g creamed coconut
1 cucumber
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
4 tsp ginger & garlic paste

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )
2 onion
1 handful of fresh coriander
80g greek style yoghurt (Milk)
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 unwaxed lime
400g passata

(tomatoes, salt, citric acid)
600g diced British Free Range chicken breast

Allergens

Contains: Milk, Mustard

Nutritional Information

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Prep in 10 High protein New 8 plants Low sat fat Family classics One-pot

One Pot Chicken Tikka Masala with Speedy Basmati Rice & Kachumber Salad

Prep time: 10 mins

Total time: 25 mins

Cuisine: Indian

Food group: Poultry

Cooking Instructions

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.

Pull out a large frying pan, a medium frying pan, a medium bowl and a measuring jug

Finely dice half an onion, then finely slice the remaining. Add the diced onion to the medium bowl, along with the juice from the lime. Season with salt and toss together
Heat the large frying pan with 1/2 tbsp olive oil over a medium high heat. Add the sliced onion. Season with salt and cook for 5-6 mins, until softened

Meanwhile, slice the cucumber into 1cm half moons. Halve the tomatoes. Finely chop the coriander. Stir the cucumber, half the tomatoes and half the coriander into the onion bowl

Add the chicken, curry powder, tikka paste and ginger & garlic paste to the onion pan and cook for 4 mins, until golden. Season with salt and pepper
Add the remaining tomatoes, passata, creamed coconut and 150ml water. Season with salt and pepper. Bring to a boil, stirring until the coconut is dissolved. Simmer for 15 mins, until the chicken is cooked through and the sauce is thick

When the curry has 5 mins left, heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot. Alternatively, cook in the microwave as per package instructions
Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear

Remove the chicken tikka from the heat and stir in the yoghurt. Season with a pinch of salt and pepper to taste
Serve the rice between bowls, with the chicken tikka masala alongside. Garnish with the remaining coriander. Serve with the salad on the side