Try this delicious sweet curried chicken paired with Indian yoghurt and rice!

Ingredients (serves 3, adjust amounts accordingly):

  • 3 chicken breasts
  • 100g mango chutney
  • ¼ pot of Tikka masala spice paste (65g)
  • 225g dried basmati rice
  • Veg of your choice (broccoli, peas)
  • 250g Natural yoghurt
  • ½ Cucumber
  • ½ Red onions


  • Cube chicken breasts, combine in bowl with spice paste and mango chutney. Mix until fully covered, then stick in fridge for half an hour to an hour to marinade.
  • While waiting for chicken to marinade, finely chop cucumber and red onion into small cubes and measure out natural yoghurt, combine in a bowl with generous grinds of salt and pepper and put in fridge for later, this is your Indian yoghurt.
  • Measure out 225g of dried rice.
  • Once ready, remove chicken from fridge and cook in a frying pan over a medium low heat.
  • Add boiling water to rice and cook as instructed by packet.
  • Stir chicken frequently, cook for around 15 minutes before checking whether cooked through.
  • Cooks veg of your choice as required.
  • Once rice is cooked, chicken is cooked through and you veg is done, plate up alongside the Indian yoghurt.

Macro breakdown per serving…

Calories – 600kcal

Carbs – 92g

Fats – 11.4g

Protein – 60g

Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!