Quick chicken tikka keema

15 INGREDIENTS • 5 STEPS • 45MIN

Quick chicken tikka keema

Recipe

4.7

7 ratings
Guaranteed to become a curry night favourite, this fragrant recipe uses lean and tender chicken mince and is served with fresh herbs, dips and fluffy basmati rice.
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Guaranteed to become a curry night favourite, this fragrant recipe uses lean and tender chicken mince and is served with fresh herbs, dips and fluffy basmati rice.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
4
1/2 tbsp
ginger paste
2 cloves
M&S Remarksable Value garlic, crushed
1
M&S Remarksable Value brown onion, chopped
1
green chilli, deseeded, finely chopped
1 pack
(500 g)
M&S Oakham Gold chicken mince
1/2
green pepper, deseeded, cut into chunks
4
M&S Italian plum tomatoes, chopped
1 jar
(180 g)
tikka paste
80 g
M&S young spinach
2 pouches
(250 g)
microwave basmati rice
100 g
M&S Greek style live yogurt
1 handful
coriander, chopped
1 handful
mint, chopped
1/2
red onion, finely sliced
1
(150 g)
M&S Indian dip selection

Nutrition per serving

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Calories
845kcal
Fat
20.5 g
Saturates
3.5 g
Sugars
10.4 g
Salt
1282.3 mg
Love This Recipe?
Add to plan
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Quick chicken tikka keema
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat two tbsp vegetable oil in a pan over a medium heat. Add the ginger paste (1/2 tbsp), garlic (2 cloves), onion (1), green chilli (1) and a good pinch of salt and cook for a few minutes until fragrant.
step 2
Add the chicken mince (1 pack) and use a wooden spoon to break up any chunks. Once browned, add the pepper (1/2) and tomatoes (4). Cook for five minutes and then add the tikka paste (1 jar).
step 3
Reduce the heat and cook for 25 minutes, until the chicken is tender. Stir through the spinach (80 g) and allow to wilt.
step 4
Cook the rice (2 pouches) according to pack instructions. Remove the pan from the heat and stir in the yogurt (100 g) then top with coriander (1 handful), mint (1 handful) and red onion (1/2).
step 5
Serve the curry with the rice and dips (1).
step 5 Serve the curry with the rice and dips (1).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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