Creamy Chicken Tikka Masala with Brown Rice

Creamy Chicken Tikka Masala with Brown Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 30, 2017.
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A healthy, hearty and mild chicken curry!

Ingredients

BROWN RICE

  • 1½ cups brown rice
  • 2 cups water

CREAMY CHICKEN TIKKA MASALA

  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 parsnip, peeled and grated
  • 1 teaspoon finely grated ginger
  • 2 tablespoons masala spice mix
  • 550g chicken thighs, diced 2cm
  • 1 can diced tomatoes
  • 1 can coconut cream (shake well before opening)
  • ½ cup chicken or vegetable stock
  • 1 carrot, peeled, cut in half lengthways then thinly sliced on an angle
  • 1½ cups frozen peas
  • 1 tablespoon fish sauce
  • ½ teaspoons runny honey
  • ¾ teaspoon salt ▲
  • Juice of ½ lemon

Steps

  1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Heat a drizzle of oil in a large pot on medium heat. Add onion, garlic and parsnip and cook for 3-4 minutes, stirring often, until tender.
  3. Add ginger, masala spice mix and chicken to pot with veggies and cook for 2-3 minutes, until chicken is browned.
  4. Stir canned tomatoes, coconut cream, stock and carrot through curry and bring to a boil.
  5. Once boiling, reduce heat and simmer for about 6 minutes, until sauce has thickened slightly, carrots are tender and chicken is cooked through. Add peas in the last 3 minutes cook time. Remove from heat and stir though fish sauce, honey, salt and lemon juice.
  6. spoon ¾ cup cooked brown rice into each bowl and top with creamy chicken tikka masala.

Nutritional Information

Energy 2673 kj
639 kcal
Protein 28.5g
Carbohydrate 54.3g
Fat 33.9g