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

Creamy Chicken Tikka-Style Bowls

with Basmati and Toasted Flatbread

Creamy tikka sauce loaded with chicken, peas, peppers and onions is served with buttery basmati and warm garlic flatbread in this Indian-inspired dish.

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

Curry Paste

¾ cup

Basmati Rice

56 mL


(Contains Milk)

56 g

Green Peas

56 g

Onion, chopped

160 g

Sweet Bell Pepper

0.38 tsp

Garlic Salt

2 unit


(Contains Milk, Soy, Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.19 tsp


0.13 tsp



Nutrition Values

Calories1130 kcal
Fat44 g
Saturated Fat18 g
Carbohydrate141 g
Sugar16 g
Dietary Fiber8 g
Protein44 g
Cholesterol180 mg
Sodium1620 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
Small Bowl


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 (2 tbsp) butter, then swirl the pot until melted, 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 (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt, 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.

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 (1 tbsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-6 min.** Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.

Cook veggies

Add peppers, peas and remaining onions to the pan with chicken. Cook, stirring often, until tender-crisp, 3-5 min.

Make sauce

Add curry paste to the pan with chicken and veggies. Cook, stirring often, until well-combined, 30 sec.Add tikka sauce, cream and 1/2 cup (1 cup) water. 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.

Warm flatbreads

Meanwhile, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or a small pot over low heat.Arrange flatbreads on an unlined baking sheet. Brush with melted butter, then season with 1/8 tsp (1/4 tsp) garlic salt.Toast flatbreads in the middle of the oven until warmed through, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)

Finish and serve

Fluff rice with a fork. Cut flatbreads into quarters. Divide rice between plates. Top with chicken tikka. Serve garlic flatbread alongside.

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