Tikka Tomato Rice 3 x Ways
Tikka Tomato Rice 3 x Ways
Made With Our Original Tikka Masala
SERVES 3-4
5 MINS PREP
15 MINS COOK
This is one of our favourite family dinner ideas because it is so versatile and really delicious. Choose your fave ingredients and give it a go.
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Tailored to Taste
This is a delicious tomato rice that can form the base of your meal - or be served a side. It can take many different forms and works for vegetarians, pescatarians or meat eaters alike. It is delicious as it is, or you can add some chicken or prawns into the pan before adding the sauces and rice - or serve with grilled halloumi. You can add any vegetable you think goes with tomatoes and dice them small so they cook quickly and add small pops of flavour in the rice. You can also add peas, green beans, mushrooms, peppers - and you can add some basil as flavour twist. You can leave out the whole chilli from the spice sachet if you prefer - or add the chilli for a spicier version.
Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tbsp. olive oil
- 4 large garlic cloves, finely chopped
- 1 red chilli, finely sliced
- 3 handfuls veg of your choice - we like aubergine and courgette, cut into 2 cm dice
- 500g cooked rice (we prefer white Basmati with this, but you can also use brown) - Can be from a microwave packet.
- 3 good tbsp. tomato puree
- Seasoning to taste
- Optional fresh herbs - Coriander, mint or basil
Optional Proteins
If adding chicken or prawns, reduce the vegetables by half.
- 150-200g fresh prawns, shells removed. Add in just before the rice while cooking.
- 150-200g chicken breast, cubed. Add in with the courgette and don’t add the rice until the chicken is cooked through.
- 1 pack of halloumi, sliced. Grilled separately and served on top.
Method
- Heat the oil in a medium sized pan. Add the garlic and chillies and sweat for 40 seconds. Add the aubergine, season well, stir, cover and cook on a low-medium heat for 5 minutes
- Add the courgette (and chicken if using), cover and cook for another 5 minutes.
- Add both sauces from the two pouches in the kit (reserve the spices for another cook) along with the tomato puree. Bring to a simmer and add the rice (and the prawns if using).
- Season well and stir together until well mixed.
- Cook for 2 minutes - or until hot.
- If you are serving with halloumi, grill on a frying pan until golden on each side. Place on top of the rice as you serve.
- If you like, serve with a drizzle of seasoned yoghurt and some fresh coriander or basil.
Tailored to Taste
This is a delicious tomato rice that can form the base of your meal - or be served a side. It can take many different forms and works for vegetarians, pescatarians or meat eaters alike. It is delicious as it is, or you can add some chicken or prawns into the pan before adding the sauces and rice - or serve with grilled halloumi. You can add any vegetable you think goes with tomatoes and dice them small so they cook quickly and add small pops of flavour in the rice. You can also add peas, green beans, mushrooms, peppers - and you can add some basil as flavour twist. You can leave out the whole chilli from the spice sachet if you prefer - or add the chilli for a spicier version.
Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tbsp. olive oil
- 4 large garlic cloves, finely chopped
- 1 red chilli, finely sliced
- 3 handfuls veg of your choice - we like aubergine and courgette, cut into 2 cm dice
- 500g cooked rice (we prefer white Basmati with this, but you can also use brown) - Can be from a microwave packet.
- 3 good tbsp. tomato puree
- Seasoning to taste
- Optional fresh herbs - Coriander, mint or basil
Optional Proteins
If adding chicken or prawns, reduce the vegetables by half.
- 150-200g fresh prawns, shells removed. Add in just before the rice while cooking.
- 150-200g chicken breast, cubed. Add in with the courgette and don’t add the rice until the chicken is cooked through.
- 1 pack of halloumi, sliced. Grilled separately and served on top.
Method
- Heat the oil in a medium sized pan. Add the garlic and chillies and sweat for 40 seconds. Add the aubergine, season well, stir, cover and cook on a low-medium heat for 5 minutes
- Add the courgette (and chicken if using), cover and cook for another 5 minutes.
- Add both sauces from the two pouches in the kit (reserve the spices for another cook) along with the tomato puree. Bring to a simmer and add the rice (and the prawns if using).
- Season well and stir together until well mixed.
- Cook for 2 minutes - or until hot.
- If you are serving with halloumi, grill on a frying pan until golden on each side. Place on top of the rice as you serve.
- If you like, serve with a drizzle of seasoned yoghurt and some fresh coriander or basil.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Original Tikka Masala
Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
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