Cal Smart Chicken Patties in Tikka Sauce
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Cal Smart Chicken Patties in Tikka Sauce

Cal Smart Chicken Patties in Tikka Sauce

with Parsley Rice

Flecks of cilantro stems don't just make these chicken patties look pretty, they also add a ton of flavour! Tikka sauce blends beautifully with cream cheese to give this curry a velvety texture without the heaviness.

Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

250 g

Ground Chicken

¼ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

1 unit(s)


56 g

Baby Spinach

1 unit(s)

Cream Cheese

(Contains Milk)

¾ cup

Basmati Rice

7 g


1 unit(s)


1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.31 tsp



Nutrition Values

Calories580 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate71 g
Sugar6 g
Dietary Fiber4 g
Protein31 g
Cholesterol130 mg
Sodium1310 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium125 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Medium Bowl


Cook rice
  • Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Cook chicken patties
  • Heat a large non-stick pan over medium heat.
  • While the pan heats, thinly slice parsley stems.
  • Add chicken, parsley stems and half the garlic salt to a medium bowl. Season with pepper, then combine.
  • Form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
  • Add chicken patties. Pan-fry until cooked through, 3-4 min per side.**
  • Remove from heat. Transfer patties to a plate.
  • Meanwhile, cut half the lemon (whole lemon for 4 ppl) into wedges.
  • Roughly chop parsley.
  • Roughly chop spinach.
  • Cut tomato into 1/2-inch pieces.
Cook sauce
  • When patties are done, with the pan still off heat, stir in cream cheese, half the tikka sauce (use all for 4 ppl) and 1/4 cup (1/2 cup) water.
  • Return the pan to medium. Bring to a simmer, stirring often to combine.
  • Once simmering, stir in tomatoes. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min.
  • Add spinach. Cook, stirring often, until wilted, 1 min.
  • Season with pepper and remaining garlic salt.
Finish chicken patties
  • Return chicken patties to the pan. Gently stir to warm through, 1 min. (TIP: If sauce gets too thick, add water, 1 tbsp at a time, until you reach desired consistency.)
  • Season with salt and pepper.
Finish and serve
  • Add half the parsley to the pot with rice, then fluff with a fork. (TIP: Add 1 tbsp [2 tbsp] butter, then fluff until melted, if desired.)
  • Divide parsley rice between plates. 
  • Spoon sauce over rice. Top with chicken patties.
  • Sprinkle with remaining parsley. 
  • Squeeze a lemon wedge over top, if desired.

If you've opted to get chicken, prep and cook it in the same way the recipe instructs you to prep and cook the turkey.**