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: 
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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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
