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Chicken Tikka Masala with Rice

Chicken Tikka Masala with Rice
Total Time:
25 minutes


2 tablespoons canola oil, divided
1 cup basmati rice
2 cups water
1/2 teaspoon kosher salt
1 lb chicken breast tenderloins
1 lb steak-topper vegetables (fresh presliced mushrooms, onions, bell peppers)
1 (28-oz) can diced tomatoes, undrained
2 oz cream cheese
2 teaspoons ground coriander
1 teaspoon curry powder
1/4 teaspoon crushed red pepper (optional)
1/3 cup fresh cilantro, coarsely chopped
1/3 cup presliced green onions


  1. Preheat 4-quart saucepan on medium-high. Place 1 tablespoon oil in pan, then add rice; cook and stir 1 minute. Add water and salt; bring to a boil. Reduce heat to low and cover; simmer 18–20 minutes or until water is absorbed and rice is tender.
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. (Cut tenders into halves or thirds, if desired. Wash hands.) Place remaining 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes, turning occasionally, or until browned. Remove chicken from pan. Add vegetables to same pan; cook and stir 5 minutes.
  3. Reduce heat to medium-low. Stir in tomatoes, cream cheese, coriander, curry powder, and red pepper, then add chicken and cover; simmer 5–6 minutes, stirring occasionally, or until chicken is 165°F. Chop cilantro.
  4. Stir cilantro and green onions into chicken. Fluff rice with a fork. Serve rice with chicken.

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Nutritional Information

CALORIES (per 1/4 recipe) 470kcal; FAT 15.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 80mg; SODIUM 710mg; CARB 54g; FIBER 6.00g; SUGARS 8g; PROTEIN 30g; CALC 15%; VIT A 35%; VIT C 190%; IRON 10%

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