Chicken Tikka Masala with Coconut Rice

This recipe works in combination with: Beef Chow Mein, Steak Burrito, Thai Green Chicken Curry. This recipe features in these meal plans: Home Take-Aways.

Indian tikka masala-inspired chicken curry with coconut rice.


  • 1 medium red pepper (155g), chopped
  • 2 skinless chicken breast fillets, cut into 2cm pieces
  • 227g of tinned chopped tomatoes
  • 200ml of coconut milk
  • 1/2 medium onion (approx 185g each), finely chopped
  • 100ml of soured cream
  • 120g of long grain rice
  • 1/2 tsp tomato puree
  • 1 tsp mild chilli powder
  • 1 garlic clove, finely chopped
  • 1 tsp fresh ginger
  • 1/2 tsp paprika
  • 1 tsp ground coriander
  • 1 tbsp vegetable oil
  • 1 tsp medium curry powder
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £3.09
  • Store cupboard: Typical
  • Calories per serving: 917
  • 5-a-day per serving: 1.8
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Chicken Tikka Masala photo

791 cooks think so


  1. Mix together the ginger, garlic, chilli powder, curry powder, coriander and paprika.
  2. Heat the oil in a frying pan and cook the onion for 2-3 minutes, or until soft. Add the spices and fry for 1 minute. Add the chicken and red pepper and cook for 5-6 minutes, or until the chicken is lightly browned.
  3. Pour in the chopped tomatoes and tomato puree and simmer for 10-15 minutes, or until the sauce thickens and the chicken is cooked through.
  4. Remove the tikka masala from the heat and allow to cool for 2 minutes, then stir in the soured cream.
  5. Meanwhile, to make the coconut rice, cook the rice according to the packet instructions. Pour the coconut milk into a separate saucepan, bring to the boil and simmer until reduced by half. Stir the cooked rice into the reduced coconut milk.
  6. To serve, simply spoon the chicken tikka masala over the coconut rice.

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