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.
Tikka Chicken with Cabbage & Apple Slaw
It’s not traditional tikka, but it’s mighty tasty. Free-range British chicken coated in silky coconut yoghurt with fragrant paprika, turmeric and cumin. Red cabbage and apple slaw on the side add essential vitamin C. It's a delicious rainbow on your plate.
Prep in 10
High protein
Serving size
Ingredients
- 1 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)
- 2 garlic clove
- 1 red cabbage
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh coriander
- 40g baby spinach
- 1 apple
- 80g brown rice (brown rice (100%))
- 1 unwaxed lemon
- 2 British Free Range chicken breasts
Nutritional Information
Calories: 511
Protein: 49g
Carbs: 47g
Fat: 15g
Ingredients
- 80g brown rice (use half) (brown rice (100%))
- 1 red cabbage (use half)
- 1 apple (use half)
- 1 British Free Range chicken breast
- 1 unwaxed lemon (use half)
- 1 tbsp tikka paste (use half) (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)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 garlic clove
- 40g baby spinach (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 517
Protein: 49g
Carbs: 48g
Fat: 15g
Tikka Chicken with Cabbage & Apple Slaw
It’s not traditional tikka, but it’s mighty tasty. Free-range British chicken coated in silky coconut yoghurt with fragrant paprika, turmeric and cumin. Red cabbage and apple slaw on the side add essential vitamin C. It's a delicious rainbow on your plate.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Add the spinach for the final 1-2 mins of cooking, then drain altogether.
- Finely chop or crush the garlic and add to a bowl. Mix in the tikka paste, half the yoghurt and a pinch of sea salt. Add the chicken and stir to coat. Place the chicken on a lined baking tray and bake for 20-25 mins, until cooked through.
- Make the slaw; trim and finely slice the cabbage. Coarsely grate the apple. Finely chop the coriander (save some for garnish). Combine everything in a bowl with the remaining yoghurt. Quarter the lemon, then squeeze in the juice from 2 lemon wedges. Mix and season with sea salt and black pepper.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Leave to rest then thinly slice against the grain.
- Serve the tikka chicken with spinach rice and slaw. Garnish with the remaining coriander and lemon wedges.
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