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Chicken tikka curry with cauliflower rice

Prep Time 25 minutes
Cook Time 30 minutes
Course Dinner
Cuisine Indian
Servings 4 People


  • Chicken tikka curry
  • 1 tablespoon peanut oil
  • 800 gram chicken tenderloins chopped coarsely (see tips)
  • 1 medium brown onion 150g, cut into wedges
  • 1 large red capsicum bell pepper (350g), chopped coarsely
  • 1/3 cup 100g tikka curry paste
  • 1/2 cup 125ml salt-reduced chicken stock
  • 1/2 cup 125ml water
  • 250 gram cherry tomatoes halved
  • 3/4 cup 200g greek-style yoghurt
  • 1/2 cup 140g greek-style yoghurt, extra
  • 1/3 cup loosely packed fresh mint sprigs
  • Cauliflower rice
  • 1 small cauliflower 1kg, stems finely chopped, florets coarsely chopped
  • Cucumber salad
  • 1 lebanese cucumber 130g
  • 1/2 cup loosely packed fresh mint leaves


  • Heat oil in a large deep frying pan over medium-high heat; cook chicken, in batches, for 2 minutes or until browned all over. Remove from pan.
  • 2 Add onion and capsicum to same pan, reduce heat to medium; cook, stirring, for 5 minutes or until onion softens. Add curry paste to pan; cook, stirring, for 2 minutes or until fragrant.
  • 3 Return chicken to pan with stock, the water and tomato; bring to the boil. Reduce heat; simmer, uncovered, for 3 minutes or until chicken is cooked through. Remove from heat; stir in yoghurt.
  • 4 Make cauliflower rice: Process cauliflower until finely chopped and resembles rice. Place cauliflower in a large frying pan over medium heat; cook, stirring occasionally, for 10 minutes or until just tender. Season to taste.
  • 5 Make cucumber salad: Using a vegetable peeler, slice cucumber lengthways into long, thin ribbons. Combine cucumber and mint in a medium bowl.
  • 6 Top chicken with extra yoghurt and mint sprigs. Serve with cauliflower rice and cucumber salad.


This recipe is sponsored by Mediterranean Supermarket 
Keyword indian, indian curry