Chicken Tikka Rice Bowl
This takes the flavours of chicken tikka and serves them over rice for lunch. Marinate the thighs in paste and yoghurt, cook them in a hot pan until they catch a bit of char, then slice over rice with tomato, red onion and a dollop more yoghurt. Worth marinating ahead if you've got the time.
Ingredients
Makes 4 servings
- 640g Chicken thighs
- 600g Cooked basmati rice
- 200g Greek yoghurt
- 100g Tikka masala paste
- 320g Tomatoes
- 120g Red onion
- 20g Fresh coriander
Method
- Mix chicken thighs with tikka paste and half the yoghurt. Marinate 10 minutes if time allows.
- Cook chicken in a hot pan over medium heat 6-7 minutes per side until cooked through and slightly charred. Slice.
- Serve chicken over rice with diced tomatoes and red onion. Top with remaining yoghurt and fresh coriander. Season to taste.
Nutrition
Per serving: 602 kcal · 40.2g protein · 53.3g carbs · 23.9g fat