Chicken and Chickpea Tikka Masala Rice Bowl
Preparation time: 5 minutes
Cooking time: 35 minutes
Serves: 2
Nutrition: Per serving
Energy
541 Kcal
Fat
14g
Saturates
1.4g
Sugars
9.9g
Salt
1.5g
Experience a culinary delight that marries taste and well-being. This rice bowl boasts not only a rich medley of flavours but is also low in fat and saturated fat. As a wholesome bonus, it also contributes to your daily vegetable intake by providing three of your five-a-day portions. This dish maximizes value by incorporating frozen vegetables, sparing both your wallet and reducing waste.
Ingredients
1 tbsp vegetable oil
1 medium size onion, chopped
2 tsp tikka masala curry paste
100g frozen, skinless chicken breast fillet, defrosted and cut into chunks
1 tin of chickpeas, drained and washed
100g of dried brown rice
400mls reduced salt chicken stock
150g frozen mixed vegetables
100g frozen leaf spinach
Method
Heat the oil in a frying pan and fry the onion for 5-6 mins until softened.
Add the chicken pieces, fry for a further couple of minutes just to colour the outside, then stir in curry paste and rice. Cook for another minute.
Pour in the chicken stock and throw in any larger bits of frozen vegetables. Bring to the boil, lower the heat and cover the pan with a lid.
Cook for 15 minutes, then stir in the remaining vegetables. Scatter over the spinach, add the chickpeas and give everything a good stir.
Cover and cook for a further 10 minutes until all the stock is absorbed and the rice is tender. Give everything a good stir and season with pepper to taste.