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Chicken tikka masala with cauliflower rice

Chicken tikka masala with cauliflower rice


This simple curry is full of flavour and served with a lower-carb alternative to rice

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1636kj 390kcal
  • Fat
    Low 21%
  • Saturates
    Low 16%
  • Sugar
    Low 21%
  • Salt
    Low 21%

% of adult’s reference intake | Carbohydrates per serving : 27g


  • 2 tbsp vegetable oil
  • 450g Co-op British chicken breasts
  • 2 onions, cut into wedges
  • 1 pack Co-op mixed peppers, deseeded and roughly chopped
  • 2 cloves garlic, peeled and finely chopped
  • 500g jar Co-op tikka masala cooking sauce
  • 1 Co-op British cauliflower, trimmed and quartered
  • Zest of 1 lemon, juice of 1/2
  • 2 tbsp coriander, chopped


  1. Heat 1 tbsp of the oil in a large pan
  2. Dice the chicken, then cook in the pan for 5 mins, until golden on all sides
  3. Add the onions, peppers and garlic and cook for 5 mins more
  4. Stir in the tikka masala sauce, pour 100ml water into the jar, swirl, then add to the pan
  5. Bring to the boil, cover and simmer for 20 mins
  6. While the curry is cooking, heat the remaining oil in a large frying pan
  7. Grate or blitz the cauliflower, then add to the pan and cook for 5 mins, stirring frequently
  8. Add the lemon zest and juice, stir, then cover and cook for another 2 mins
  9. Divide the cauliflower rice between 4 serving plates and top with the curry
  10. Garnish with coriander

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