Chicken Tikka & Rice
Our Mild Chicken Tikka is the perfect way to introduce little foodies to the exciting world of spices. We've made this yummy curry with pieces of tender chicken in a mildly-spiced tomato and coconut sauce.
Prep time
15 mins
Cook time
40mins
Serves
8 toddler /
4 adults
Difficulty
Easy
For the Chicken Tikka
- 1 tbsp rapeseed oil
- 2 tsp tikka paste (see below)
- 1 clove garlic, crushed
- 2 tsp grated fresh ginger
- 1 tbsp tomato puree
- 70 g mango, chopped into 1 cm cubes
- 200 g tin chopped tomatoes
- 1/2 tsp yeast extract
- 100 ml coconut milk
- 200 ml water
- 2 chicken breasts, diced
- 2 tbsp cornflour
- A handful of fresh coriander, finely chopped
For the long grain rice
- 360 g long grain rice
- 700 ml water
Tikka Paste
- 1 tbsp rapeseed oil
- 1 small onion, roughly chopped
- 5 g desiccated coconut
- 3/4 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground black pepper
- 1/4 tsp ground cardamon
- 1/4 tsp ground cinnamon
- 1/4 tsp ground star anise
- 1/8 tsp chilli powder
- 1/8 tsp ground cloves
- 1/8 tsp ground bay leaf
- 1/8 tsp ground nutmeg
- 7 g raisins
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To make the tikka paste, blitz all the ingredients together in a small blender to form a smooth paste, adding a splash of water if needed to help it blend. Alternatively, use a low salt shop bought tikka paste and one small onion.
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Heat the oil in a pan then add the tikka paste and cook over a medium heat for about 5 minutes, stirring to ensure the spice paste does not burn.
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Add the ginger, garlic and tomato puree and fry for a few minutes.
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Add the mango, chopped tomatoes, coconut milk, water and yeast extract, and simmer for 15 minutes.
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Blend with a hand blender to form a smooth sauce.
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Tip the sauce back into the pan, add the raw chicken and simmer in the sauce until cooked through- about 5 minutes.
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Mix the cornflour with a 4 tbsp of water and add to the sauce, stirring well. Bring the sauce up to a simmer while stirring until the sauce has thickened. Add the chopped coriander and stir through.
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Meanwhile, bring 700 ml water to the boil. Add the long grain rice and cook at a simmer until the rice is cooked (about 15 minutes). Drain.
The remaining tikka sauce can be cooled and kept refrigerated for up to 3 days or frozen and kept for up to 1 month. If rice is to be kept for the next day it must be rinsed under cold water to cool it immediately after cooking, then stored in the fridge and used within 24 hours.
Have you tried?
Our Mild Chicken Tikka is the perfect way to introduce little foodies to the exciting world of spices. We've made this yummy curry with bite-size pieces of tender chicken in a mildly-spiced tomato and coconut sauce, and served it with a side of soft long grain rice. Little ones will love having a go at mixing the rice into their curry, so it's just the way they like it. Serve with chopped mango and cucumber on the side for a delicious and nutritious toddler tea.
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