One Pot Chicken Tikka Rice

This recipe is part of our 30 Min DInners series. Chicken tikka, but make it a one pot dish. Tender chicken pieces, onion and bell pepper cooked in a fragrant tikka paste, with rice and chicken stock. Pop on the lid and leave to simmer until the chicken is cooked through then finish with fresh coriander. Perfect for busy weeknights.

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Ingredients

onion 1 (chopped)
bell pepper 1 (chopped)
chicken thighs 500 g (sliced)
chicken stock cube 1
tikka masala paste 4 tbsp
ground turmeric 2 tsp
basmati rice 240 g
chopped tomatoes 400 g
fresh coriander 1 handful (chopped)

Method

Prep the ingredients

Peel and dice the onion. Deseed and slice the bell pepper. Slice the chicken into bite sized pieces, if not already sliced.

Cook the chicken and rice

Heat a dash of oil in a deep pan or casserole dish on a medium-high heat. Add the onion and bell pepper and cook for 3 minutes.
Make up the chicken stock with 100ml boiling water per serving.
Add the chicken, tikka paste and turmeric, then mix well, cook on high for a minute.
Tip the rice into the pan along with the stock and chopped tomatoes, then mix well. Bring to the boil then reduce the heat to simmer. Pop a lid on the pan and cook for 10-12 minutes, or until the rice and chicken are cooked through. Check halfway through, and give it a stir and add an extra splash of water to the pan if needed.
Meanwhile, chop the coriander leaves and stalks.

Plate up

Take the lid off the pan, scatter the coriander on top, then plate up and enjoy!

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