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Protein Tikka Masala with Rice

By chef Gulasch

Chicken in a lighter aromatic tikka masala sauce with a higher protein content, thickened with cooked chickpeas. The ideal lunch for an active day.

18 min
Medium

4 min prep · 14 min cook

Protein Tikka Masala with Rice
712 kcal · per serving
Protein 54g Carbs 77g Fat 18g
Ingredients

What you will need

8 items · serves 1
  • Chicken Breast 0.5 pcs
  • Jasmine Rice 80 g
  • Canned Tomatoes 0.25 pcs
  • Cooking cream 50 ml
  • Onion 0.25 pcs
  • Chickpeas 0.25 pcs
  • Curry Spice 0.5 tsp
  • Vegetable oil 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

10 steps · 14 min cook

  1. Prepare the ingredients. Prepare all the ingredients and lay them out on the work surface - we will cook with them step by step 🍛🔥

  2. Cook the rice. Rinse the rice in cold water, place it in a saucepan with twice the amount of water, bring to a boil, then cover with a lid and cook over low heat for about 12-15 minutes, until tender.

  3. Dice the onion. Cut the onion into small dice.

  4. Cut the chicken. Cut the chicken into strips.

  5. Sear the chicken. Heat the oil in a pan over high heat and quickly sear the chicken on all sides for about 3-4 minutes to seal it.

  6. Saute the onion. Set the meat aside and in the same pan let the onion turn translucent over medium heat for about 2-3 minutes.

  7. Add the spices and chickpeas. Add the spices and chickpeas and saute briefly over medium heat for about 1 minute.

  8. Add the tomatoes and cream. Add the canned tomatoes and cream and stir.

  9. Blend the sauce and finish cooking the chicken. Bring to a boil over medium heat, blend the sauce smooth with a hand blender, return the chicken, and simmer over low heat for about 5 more minutes.

  10. Serve. Serve with the cooked rice 🍽️✨

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