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Speedy Chicken Tikka
Celebrity chef James Tanner shows us how to put together a fast supper dish of this Indian takeaway favourite.
Ingredients
Serves x4
Preparation time 4 minutes
Cooking time 11 Minutes
1 x 500g jar of Uncle Ben’s Tikka Masala sauce
2 x 125g bags of Uncle Ben’s Basmati boil in the bag rice
350g x skinless diced chicken breasts
1x head of broccoli (stalk removed & head cut into small 2cm pieces)
1 x yellow pepper (seeds removed & cut into thin slices)
4 x sprigs of coriander
1 x tbsp of sunflower oil
Method
- Bring a large saucepan of water to the boil on the stove top & add 2 bags of Uncle Ben’s Basmati boil in the bag rice. Cook for 10 minutes as instructed on the pack. Whilst the rice is cooking heat another large saucepan on the stove top, add oil and chicken pieces & brown the chicken for 3 minutes.
- Next, add onion, sliced pepper & broccoli pieces to the chicken & cook, stirring occasionally for a further 2 minutes. Open the jar of Uncle Ben’s Tikka Masala sauce & pour it over the chicken and vegetables. Bring to a simmer & cook for a further 4 minutes.
- Carefully remove the rice bags from the water & drain. Tear open the bags & serve onto 4 plates.
- Spoon the chicken tikka next to the rice and garnish with fresh coriander before serving.
Tip
Why not try… serving with a different Uncle Ben’s Express rice depending on your taste – there’s 22 varieties!
More James Tanner Recipes
Sweet & Sour Pork Stir Fry with Pineapple
Chilli Chicken Stew
Mexican Rice with Steamed Lemon Salmon
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