The protein cooking time listed in this recipe has been updated.
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Free-range Tandoori Chicken Masala with Mango Salsa & Curried Rice
Be the star of your kitchen, with Mindful Chef x Gymkhana Fine Foods. Inspired by their iconic two-star Michelin restaurant, you'll coat free-range British chicken in their legendary Classic Tandoori Marinade (you'll get a full-sized jar with your recipe!), then simmer in a luscious coconut sauce. Pair it with fragrant curried rice and a vibrant mango salsa. Michelin-star quality, ready in no time.
7 plants
Serving size
Ingredients
- 200ml coconut milk (Coconut, Water)
- 110g baby tomatoes
- 1 handful of fresh coriander
- 1 mango (use half)
- 190g classic tandoori marinade (gymkhana) (use half) (Milk, Mustard, Nuts, Peanuts) (Natural Yoghurt (Milk), Water, White Vinegar, Garlic, Ginger, Mustard Oil, Kashmiri Chilli, Rapeseed Oil, Deggi Mirch Powder, Salt, Garam Masala [Spices], Sugar, Dried Fenugreek Leaves, Cornflour)
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 shallot
- 300g diced British Free Range chicken breast
- 80g brown rice (100% Brown Rice)
- 1 unwaxed lemon
- 40g baby spinach
Nutritional Information
Calories: 997
Protein: 49g
Carbs: 56g
Fat: 31g
Ingredients
- 40g baby spinach (use half)
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 shallot (use half)
- 1 mango (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 190g classic tandoori marinade (gymkhana) (use a quarter) (Milk, Mustard, Nuts, Peanuts) (Natural Yoghurt (Milk), Water, White Vinegar, Garlic, Ginger, Mustard Oil, Kashmiri Chilli, Rapeseed Oil, Deggi Mirch Powder, Salt, Garam Masala [Spices], Sugar, Dried Fenugreek Leaves, Cornflour)
- 1 unwaxed lemon (use half)
- 1 handful of fresh coriander (use half)
- 150g diced British Free Range chicken breast
- 80g brown rice (use half) (100% Brown Rice)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 1021
Protein: 49g
Carbs: 62g
Fat: 31g
Free-range Tandoori Chicken Masala with Mango Salsa & Curried Rice
Be the star of your kitchen, with Mindful Chef x Gymkhana Fine Foods. Inspired by their iconic two-star Michelin restaurant, you'll coat free-range British chicken in their legendary Classic Tandoori Marinade (you'll get a full-sized jar with your recipe!), then simmer in a luscious coconut sauce. Pair it with fragrant curried rice and a vibrant mango salsa. Michelin-star quality, ready in no time.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out 2 medium bowls, a grater, a peeler, a large frying pan & a sieve
Get the rice on
- Add the rice and half the curry powder to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
- In a medium bowl, add the chicken and the half jar of tandoori marinade (use less if you prefer things milder). Toss to coat and set aside
Mango salsa time
- Meanwhile, peel and dice the mango into 2cm chunks. Finely dice the shallot. Zest and quarter the lemon. Roughly chop the coriander
- In the other medium bowl, combine the mango, shallot, half the coriander and the juice from half the lemon
Simmer the curry
- Halve the tomatoes
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins
- Stir in the coconut milk, tomatoes, remaining curry powder and any remaining marinade from the bowl. Bring to the boil and simmer for 13 mins, until the chicken is cooked through and the sauce has thickened to a creamy consistency
Last bits & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Rinse the spinach, then stir into the curry for 1 min, until wilted
- Stir the lemon zest and remaining coriander through the rice and season generously with salt
- Share the tandoori chicken masala between bowls, with the rice and mango salsa alongside. Serve the lemon wedges alongside for squeezing over
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