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
- 75g seasonal tomatoes
-
40g Soft Cheese (Milk)
-
250g steamed wholegrain & wild basmati
-
1 tbsp red wine vinegar
-
1 tsp nigella seeds
- 1 handful of fresh coriander
- 80g green beans
-
200g passata
-
2 tbsp tikka paste (Mustard)
- 300g diced British Free Range chicken breast
Milk, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 556Kcal |
| 445kJ | 2324kJ | |
| Fat | 3.9g | 20g |
| of which saturates | 1.1g | 5.9g |
| Carbohydrates | 8g | 42g |
| of which sugars | 1.7g | 9.0g |
| Protein | 9.4g | 49g |
| Salt | 0.22g | 1.1g |
| Fibre | 1.7g | 8.8g |
Ingredients
Ingredients
- 75g seasonal tomatoes (use half)
- 150g diced British Free Range chicken breast
-
2 tbsp tikka paste (use half) (Mustard)
-
200g passata (use half)
- 80g green beans (use half)
- 1 handful of fresh coriander (use half)
-
40g Soft Cheese (use half) (Milk)
-
250g steamed wholegrain & wild basmati (use half)
-
1 tbsp red wine vinegar (use half)
-
1 tsp nigella seeds (use half)
Milk, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 556Kcal |
| 445kJ | 2324kJ | |
| Fat | 3.9g | 20g |
| of which saturates | 1.1g | 5.9g |
| Carbohydrates | 8g | 42g |
| of which sugars | 1.7g | 9.0g |
| Protein | 9.4g | 49g |
| Salt | 0.22g | 1.1g |
| Fibre | 1.7g | 8.8g |
Chicken Tikka Masala with Wild Rice & Coriander Green Beans
Our take on a classic tikka masala stars tender free-range British chicken breast, simmering in a fragrant tikka-spiced curry. Swirls of creamy soft cheese up the comfort. Nutty wild basmati rice, studded with nigella seeds, soaks up all the flavour. Dish up with vibrant green beans, for extra veg.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl & a measuring jug
Build the curry
- Halve the tomatoes
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the chicken and cook for 4-5 mins, until golden. Season with salt and pepper. Add the tikka paste and tomatoes and cook for a further 1 min
- Stir in the passata and 100ml water (50ml for 1 person) and bring to a boil. Cover with a lid, and simmer for 15 mins, until the chicken is cooked through
Cook the beans
- Meanwhile, trim the green beans. Roughly chop the coriander
- Heat the medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the green beans and nigella seeds and cook for 3-4 mins, until starting to char. Add 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until softened. Transfer to the medium bowl and toss with the vinegar and half of the coriander. Season to taste with salt and pepper. Cover to keep warm
Cook the rice & final touches
- Reheat 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 cook for 2-3 mins, until piping hot. Season with salt
- Check your chicken pieces are cooked through; the meat should be white with the juices running clear
- Remove the chicken curry from the heat and stir though the soft cheese. Season with salt and pepper to taste
Plate up
- Share the chicken tikka between bowls, with the rice and green beans alongside. Garnish with the remaining coriander
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