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Chicken Tikka Masala Rice Bowl
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Chicken Tikka Masala Rice Bowl

Chicken Tikka Masala Rice Bowl

with Mango Cilantro Chutney

Talk about curry in a hurry! Our streamlined take on chicken tikka masala comes together in 20 minutes—including the basmati rice and a brilliant microwave hack for homemade mango chutney. How is this all possible? Our chefs chose flavor bomb ingredients that build layers of complexity in a short amount of time, like the curry powder sprinkled on chicken breast strips so they sear with a mouthwatering char. The chicken cooks in a tomato curry sauce that amplifies the warming spices. Dijon mustard adds a bracing kick to the quick mango cilantro chutney, which is dolloped over the bowl. Pickled onion, yogurt, and more cilantro complete the toppings for a meal that’s totally bowl-dacious!

Meal Prep
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time10 minutes


serving amount

½ cup

Basmati Rice

1 unit

Roma Tomato

1 unit

Yellow Onion

¼ ounce


10 ounce

Chicken Breast Strips

1 tablespoon

Curry Powder

5 ounce

Curry Base Sauce

(Contains Milk)

5 teaspoon

White Wine Vinegar

4 ounce


2 teaspoon

Dijon Mustard

4 tablespoon


(Contains Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

¾ teaspoon





Nutrition Values

/ per serving
Calories560 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate71 g
Sugar22 g
Dietary Fiber3 g
Protein36 g
Cholesterol100 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Paper Towel
Large Pan
Small Bowl


Cook Rice & Prep

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • While rice cooks, wash and dry produce. • Dice tomato. Halve, peel, and thinly slice half the onion (all for 4). Roughly chop cilantro.

Cook Chicken

• Pat chicken* dry with paper towels; season all over with curry powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Reduce heat to medium. Stir in tomato and curry sauce base. Bring to a simmer and cook, stirring occasionally, until tomato softens and curry thickens slightly, 3-5 minutes. • Remove from heat.

Pickle Onion & Make Chutney

• In a small microwave-safe bowl, combine sliced onion, half the vinegar (you’ll use more later), ½ tsp sugar, 1 tsp water, and a pinch of salt. (For 4 servings, use 1 tsp sugar, 2 tsp water, and ¼ tsp salt). Cover and microwave for 30 seconds. • Drain mango. In a separate small microwave-safe bowl, combine mango, remaining vinegar, and ¼ tsp sugar (½ tsp sugar for 4). Microwave for 25 seconds. • Add half the chopped cilantro and half the mustard (all the mustard for 4). Using a fork, combine ingredients, occasionally mashing the mango to release some liquid.


• Fluff rice with a fork. • Divide rice between shallow bowls or plates. Top with chicken tikka. Garnish with pickled onion (draining first) and mango chutney. Drizzle with yogurt, sprinkle with remaining cilantro, and serve.