Chicken Tikka Masala with Green Rice and Yoghurt
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, November 11, 2018.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, November 11, 2018.
Ingredients
Chicken and Rice
- 1 chicken tikka
- 1½ cups basmati rice
- 2¼ cups water
- 1 bag baby spinach
To Serve
- 150g yoghurt
- 2 pinches of chilli flakes (optional)
Steps
-
Cook chicken Preheat oven to 180ºC. Remove plastic cover from chicken tikka and cover with foil. Cook for about 30 minutes or until heated through. Stir half way to ensure even cooking.
-
Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking. Roughly chop spinach and fold through rice.
-
Serve rice topped with chicken tikka masala and a drizzle of yoghurt. Add some chilli flakes if you like a bit of spice.
Nutritional Information
| Energy |
3131 kj 748 kcal |
|---|---|
| Protein | 54.3g |
| Carbohydrate | 80.0g |
| Fat | 20.5g |