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A vibrant, nourishing bowl that puts Holy Cow Delhi Tikka Masala front and centre. Warm spiced chicken, cool yoghurt, fresh herbs and a squeeze of lime. This is the bowl you'll make on repeat.
Prep: 5 mins | Cook: 15 mins | Total: 15 mins
Serves 2
1 pouch Holy Cow! Delhi Tikka Masala,
2 chicken breasts, diced,
160g basmati rice (dry weight),
2 large handfuls baby spinach,
1/2 cucumber, sliced,
1/2 red onion, finely sliced,
4 tbsp natural yoghurt,
2 tbsp mango chutney,
Small bunch fresh coriander,
1 lime, cut into wedges
1 tsp olive oil
1. Cook the rice: Rinse the basmati rice and cook according to pack instructions. Fluff with a fork and set aside.
2. Cook the chicken: Heat the olive oil in a non-stick pan over medium-high heat. Add the diced chicken and sauté for 3-4 minutes until sealed.
3. Add the sauce: Pour in the Holy Cow! Delhi Tikka Masala sauce. Stir to coat the chicken and simmer for 6-7 minutes until the chicken is cooked through and the sauce has thickened.
4. Build your bowl: Divide the rice between two bowls. Add the tikka chicken, baby spinach, sliced cucumber and red onion.
5. Finish: Drizzle with yoghurt, add a spoonful of mango chutney, scatter with fresh coriander and serve with lime wedges.
Tip: Swap chicken for chickpeas or paneer for a vegan version. Works brilliantly with leftover rice.
