Creamy Chicken Tikka-Style Bowls
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Creamy Chicken Tikka-Style Bowls

Creamy Chicken Tikka-Style Bowls

with Basmati and Toasted Naan

Creamy tikka sauce loaded with chicken, peas, peppers and onions is served with buttery basmati and warm garlic naan; it really is the thing dreams are made of!

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Chicken

½ cup

Tikka Sauce

(Contains Milk)

2 tbsp

Mild Curry Paste

¾ cup

Basmati Rice

56 mL


(Contains Milk)

56 g

Green Peas

56 g

Onion, chopped

160 g

Sweet Bell Pepper

½ tsp

Garlic Salt

2 unit


(Contains Milk, Gluten)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1130 kcal
Fat44 g
Saturated Fat19 g
Carbohydrate142 g
Sugar18 g
Dietary Fiber7 g
Protein43 g
Cholesterol178 mg
Sodium1770 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 Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Silicone Brush


Cook rice

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot to melt, 30 sec. Add rice and half the onions to the pot. Cook, stirring often, until onions soften, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl), then bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and cook chicken

Meanwhile, core, then cut pepper into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-6 min.** Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.

Cook veggies

Add peppers, peas and remaining onions to the same pan. Cook, stirring occasionally, until tender-crisp, 2-3 min.

Make sauce

Add mild curry paste to the pan with chicken mixture. Cook, stirring often, until well-combined, 30 sec. Add tikka sauce, cream and 1/2 cup water (dbl for 4 ppl). Bring to a simmer. Once simmering, reduce heat to medium-low. Cook, stirring often, until sauce thickens slightly, 3-5 min. Season with salt and pepper, to taste.

Toast naan

Meanwhile, heat 1 tbsp butter (dbl for 4 ppl) in the microwave, until melted, 30 sec. Arrange naan on an unlined baking sheet. Brush with melted butter, then season with 1/8 tsp garlic salt (dbl for 4 ppl).Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on the naan, so they don't burn!)

Finish and serve

Fluff rice with a fork. Cut naan in quarters. Divide rice between plates. Top with chicken tikka. Serve garlic naan alongside.

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