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.
Serving size
Ingredients
Ingredients
-
200ml coconut milk(Coconut, Water)
- 40g creamed coconut
- 80g baby spinach
- 200g baby tomatoes
- 1 handful of fresh coriander
-
190g classic tandoori marinade (gymkhana) (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)
- 600g diced British Free Range chicken breast
- 1 unwaxed lemon
-
1 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 shallot
-
200g brown rice(100% Brown Rice)
- 2 mango
Allergens
Contains:
Milk, Mustard
May Contain:
Nuts, Peanuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 182Kcal | 1006Kcal |
| 763kJ | 4208kJ | |
| Fat | 5.1g | 28g |
| of which saturates | 3.0g | 17g |
| Carbohydrates | 12g | 68g |
| of which sugars | 3.3g | 18g |
| Protein | 8.5g | 47g |
| Salt | 0.22g | 1.2g |
| Fibre | 2.1g | 11g |
1/3 daily fibre
7 plants
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 2 full-sized jars 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.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out 2 large bowls, a grater, a peeler, a large frying pan, a measuring jug & a sieve
Boil the rice & marinate the chicken
- Add the rice to the saucepan 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 large bowl, add the chicken and the tandoori marinade (use less if you prefer things milder). Toss to coat and set aside
Mango salsa time
- Meanwhile, peel and dice the mangoes into 2cm chunks. Finely dice the shallots. Zest and quarter the lemon. Roughly chop the coriander
- In the other large 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, creamed coconut, tomatoes, remaining curry powder, any remaining marinade from the bowl & 100ml of water. 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
- Serve the chicken curry into bowls, with the rice and mango salsa alongside. Garnish with the remaining lemon wedges for squeezing over
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