One pot Chicken Tikka and Rice

497 Kcal P118 Even easier than ordering takeaway, this all-in-one curry never disappoints. Just as the name suggests, there's no need to cook rice separately, so you'll have fewer pots to clean after your meal. The tikka-style sauce comes together in no time, using a plant-based coconut drink to make it lovely and creamy, without adding lots of calories. Once you've stirred in the rice, all that's left to do is sit the chicken on top, then pop everything into the oven.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Mix together the marinade ingredients in a bowl, add the chicken thigh pieces and mix to coat. Cover and marinate in the fridge for 30 minutes.

Step 2

Preheat the oven to 200°C (fan 180°C/gas mark 6).

Step 3

Spray the casserole dish with low-calorie cooking spray and place over a medium-high heat. When hot, add the marinated chicken thigh pieces and cook for 2 minutes on each side to brown. Remove from the pan and set to one side.

Step 4

Lower the heat to medium and give the pan another spritz of low-calorie cooking spray if it needs it. Add the onion, peppers, garlic and ginger and fry for 6-8 minutes until soft, then add the tikka curry powder and cook for another minute. Add the tomatoes, coconut drink and stock pot (no need to dissolve it in water) and bring to the boil, then stir in the mango chutney, lemon juice and chopped herbs, saving a few to sprinkle on top at the end. Stir in the rice, then lay the chicken on top. Cover with the lid and place in the oven for 30 minutes.

Step 5

Remove from the oven, sprinkle with the rest of the herbs and serve with a dollop of fat-free Greek yoghurt (if using).

Step 6

The dish will keep in the fridge for 1-2 days.