Chicken tikka fried rice
Serves: 2
Prep time: 20 mins Total time: 
Recipe photograph by Martin Poole
Chicken tikka fried rice
Perk up your midweek meals with our speedy chicken tikka fried rice
Serves: 2
Prep time: 20 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
550Kcal
Fat
14gr
Saturates
3gr
Carbs
60gr
Sugars
15gr
Fibre
14gr
Protein
39gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 medium onion, sliced thinly
- 1 tbsp vegetable oil
- ½-1 tbsp medium curry powder (according to taste)
- 2 medium carrots, grated coarsely
- 150g frozen peas
- 250g pre-cooked wholegrain rice
- 1 x 160g pack ready-to- eat chicken tikka breast slices, chopped
- ½ cucumber
- 100g low fat natural yogurt
- ½ tbsp chopped mint (or ½ tsp dried)
Step by step
- Fry the onion in the oil in a large frying pan for 6-7 minutes until golden. Add the curry powder, carrot, peas and 2 tablespoons of water, and cook for a further 2 minutes, stirring.
- Add the rice and the roughly chopped chicken and stir fry for 3-4 minutes until piping hot.
- Meanwhile, cut about a quarter of the cucumber into small dice. Grate the remainder coarsely and squeeze out the excess liquid. Stir the grated cucumber into the yogurt; add the mint and season.
- Divide the fried rice between 2 bowls. Spoon the minty yogurt on top and scatter with the diced cucumber. Good with a wedge of lemon to squeeze over, or a spoonful of mango chutney.
