Tandoori Chicken with Turmeric Rice & Pickles

Serving size

1 person 2 people 4 people

Ingredients

4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
40g baby spinach (use half)
1 onion (use half)
1 midi cucumber (use half)
1 unwaxed lemon (use half)
2 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)
1 carrot (use half)
80g brown rice (use half)

(brown rice (100%))
1 tbsp desiccated coconut (use half)
80g coconut yoghurt (use half)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
1 tsp fennel seeds (use half)
1 tbsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 British Free Range chicken breast

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	608Kcal
	465kJ	2544kJ
Fat	4.0g	22g
of which saturates	2.6g	14g
Carbohydrates	10g	54g
of which sugars	2.4g	13g
Protein	9.2g	50g
Salt	0.12g	0.64g
Fibre	1.9g	11g

Ingredients

1 unwaxed lemon
1 tsp fennel seeds
1 carrot
2 British Free Range chicken breasts
1 tbsp desiccated coconut
1 onion
1 midi cucumber
40g baby spinach
80g brown rice

(brown rice (100%))
2 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)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	619Kcal
	473kJ	2590kJ
Fat	4.2g	23g
of which saturates	2.6g	14g
Carbohydrates	10g	54g
of which sugars	2.4g	13g
Protein	9.1g	50g
Salt	0.12g	0.64g
Fibre	1.9g	11g

Back

High protein 1/3 daily fibre New 8 plants

Tandoori Chicken with Turmeric Rice & Pickles

Name: Tandoori Chicken with Turmeric Rice & Pickles
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 unwaxed lemon; 1 tsp fennel seeds; 1 carrot; 2 British Free Range chicken breasts; 1 tbsp desiccated coconut; 1 onion; 1 midi cucumber; 40g baby spinach; 80g brown rice; 2 tbsp tikka paste; 4 tsp ginger & garlic paste; 1 tbsp curry powder; 80g coconut yoghurt

Prep time: 20 mins

Total time: 35 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.

Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
To a large mixing bowl, add the yoghurt, ginger and garlic paste, tikka paste and curry powder and mix well. Season with sea salt and black pepper. Add the chicken and mix to coat. Place the chicken on a lined baking tray and spoon over any excess yoghurt. Bake for 15-18 mins, until cooked through. Allow to rest then slice against the grain.
Meanwhile, dice the cucumber into 2cm cubes. Peel the carrot into ribbons. Add to a mixing bowl and add the juice of half a lemon and desiccated coconut. Season to taste with sea salt and mix well.
Finely slice the onion. Heat a medium frying pan with 1/2 tsp oil on medium heat. Add the onion and fennel seeds, and cook for 4-6 mins, until softened. When the rice is cooked, add it to the pan along with the spinach and mix well. 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
Serve the chicken alongside the rice and pickles.