A super healthy version of the curry house favourite, we've teamed this light tikka masala with cauli rice, packed with vitamin C for boosting the immune system.

Serves: 2 | Cook Time: 30 mins | Calories: 513 | Type: Gluten-Free | Macros P: 49g / C: 14g / F: 30g


  • 2 x 180g free-range chicken breast
  • 200g cauli rice
  • 1 onion
  • 2 tomatoes
  • 40g spinach
  • 2 tbsp tikka masala paste (nuts/mustard)
  • 1 tsp black mustard seeds (mustard)
  • 40g creamed coconut (sulphites)
  • 10g coconut chips (sulphites)
  • Handful of fresh coriander

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. Dissolve the creamed coconut in a jug of 150ml boiling water.
  2. Thinly slice the onion. Roughly chop the tomatoes and the coriander. Thinly slice the chicken.
  3. Heat 1/2 tbsp oil in a large pan on a medium heat and add the black mustard seeds for 1 min, then add the onion for 5 mins until softened. Then stir in the tikka masala paste for 1 min. Add the chicken to the pan and stir to coat in the paste, cook for 5 mins until golden.
  4. Add the creamed coconut and tomatoes to the pan and simmer for 8 mins. Then stir in the spinach and cook for a further 2 mins until the sauce has thickened and the chicken is cooked through. Season to taste.
  5. Meanwhile, in a dry frying pan, toast the coconut chips on a medium-high heat for 3 mins until turning golden brown. Remove from the pan and set aside.
  6. In the same frying pan, heat 1/2 tbsp oil on a medium heat and add the cauli rice and 1 tbsp water and cook for 5 mins. Then stir through the coriander and season with sea salt and black pepper.
  7. Serve the cauli rice with coriander on two warm plates and spoon over the chicken tikka masala. Sprinkle over the toasted coconut chips.