Past Recipes
Chicken Tikka Fried Rice

Chicken Tikka Fried Rice with Carrots, Bell Peppers, and Almonds

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Chef Giuseppe was inspired by two of his favorite Indian dishes: chicken tikka masala, and biryani. Here, ground chicken is browned with garlic, then tossed with carrots, bell peppers, and scallions that are sautéed with tikka masala curry paste. It's all piled atop crisp, golden jasmine rice fried with ghee (Indian clarified butter), then garnished with cilantro.

  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 710
  • Protein 36g
  • Total Carb 56g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    • 1/2 cup
    • basmati rice
  • red bell pepper
    • 1
    • red bell pepper
  • carrots
    • 6 ounces
    • carrots
  • scallion
    • 1
    • scallion
  • garlic
    • 1 clove
    • garlic
  • ground chicken
    • 12 ounces
    • ground chicken
  • tikka masala curry paste
    • 1 tablespoon
    • tikka masala curry paste
  • ghee
    • 1/2 ounce
    • ghee
  • slivered almonds
    • 1 tablespoon
    • slivered almonds
  • cilantro
    • 1/8 ounce
    • cilantro

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan
  • 12" large nonstick pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 5.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Thinly slice carrots crosswise on a diagonal. Trim and discard scallion root and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Mince garlic.

  3. Cook chicken

    Cook chicken

    Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken, garlic, ½ teaspoon salt, and black pepper as desired. Cook, breaking up, until chicken is browned, about 5 minutes. Using a slotted spoon, transfer chicken to a bowl. Wipe pan clean for the next step.

  4. Finish chicken and vegetable tikka

    Finish chicken and vegetable tikka

    Return pan from chicken to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add bell pepper and carrots; sauté, stirring, until beginning to soften, 3-5 minutes. Reduce heat to medium and add tikka masala curry paste, scallion whites and light greens, and chicken; cook, stirring, to fully combine, 1-2 minutes more. Remove pan from heat; taste and add salt and black pepper as desired.

  5. Fry rice

    Fry rice

    While vegetables cook, add almonds to pot with rice and stir to combine. Heat ghee in a large nonstick pan over medium-high heat. When ghee has melted, add rice and almonds and press down into a single layer. Cook, without moving, until golden on bottom, 4-6 minutes; remove pan from heat. Meanwhile, pick cilantro leaves, discarding stems.

  6. Plate chicken tikka fried rice

    Plate chicken tikka fried rice

    To pan with chicken and vegetable tikka, still off heat, stir in scallion dark greens to combine. Divide fried rice between serving plates. Top with chicken and vegetable tikka and garnish with cilantro. Enjoy!

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