Name: Ethan Ampadu's champion chicken curry
Total time: 2700 s
Yield: 4
Ingredients: 300 gram brown rice; 1 cauliflower; 1 jar tikka paste; 600 gram chicken breast; 1 onion; 1 tin chopped tomatoes; 25 gram coriander; 60 gram 0% fat Greek yogurt

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7. Cook the rice (300 g) according to the packet instructions.

Step 2

Arrange the cauliflower florets (1) on a baking tray and add 1 tsbp tikka paste (1 jar) . Toss together until coated. Roast for 15 minutes.

Step 3

Heat a splash of oil in a large frying pan over a medium heat and add the chicken (600 g) . Sauté for 8 minutes, until caramelised. Remove from the pan and set aside.

Step 4

Add the onion (1) to the same pan and fry over a medium-low heat for 10 minutes, or until softened. Add the remaining tikka paste and cook for a further 4 minutes. Add the chopped tomatoes (1 tin) , bring to the boil and simmer for 5 minutes.

Step 5

Add the chicken back to the pan along with the roasted cauliflower. Cook for a final 3 minutes, then divide between four serving dishes along with the rice. Finish with the fresh coriander (25 g) and serve with the yogurt (60 g) .

Ethan Ampadu's champion chicken curry

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Golden blond cookies

Mulled pear and panettone trifle

Valentine's Day brunch

Bahn-mi style prawn baguettes

One-pan spring chicken and greens

Charred king spring onions with roasted red pepper dip and burrata

Quick and easy vegetable pesto pasta

Carrot and coriander soup baked rice with spicy salmon

Rhubarb, orange and elderflower Victoria sponge

The protein-powered pancakes

Quick and easy beef koftas

Port-poached pears with granola

Mediterranean-style cod and chickpea stew

The ultimate barbecue brunch

Broccoli and mozzarella bruschetta

Giant Percy Pig cookie