Chicken tikka pulao
This quick and easy, high protein recipe makes a great post-dialysis meal. It is low in potassium and contains almost two portions of vegetables per serving.
Chef
Ingredients
300g basmati rice
25g unsalted butter
1 onion, large
1 bay leaf
Β½ teaspoon ground cinnamon or 1 cinnamon stick
1 teaspoon turmeric
3 chicken breasts, skinless (approx. 375-400g)
4 tablespoons Tikka curry paste
850ml low salt chicken stock
200g frozen peas
200g green beans
30g fresh coriander
Method
-
Step 1
Wash the rice in cold water for a few seconds. This will make it less sticky once cooked. Peel and finely chop the onion. Heat the butter in a pan and add the onion, bay leaf, and cinnamon. Cook on a medium heat for 10 minutes.
-
Step 2
Cut the chicken breasts into large chunks. Add the chicken, turmeric and curry paste. Cook until the chicken is slightly browned.
-
Step 3
Add the rice and pour over the chicken stock, stirring well.
-
Step 4
Place a tight-fitting lid on the pan and bring to a boil, then lower the heat. Meanwhile slice the green beans.
-
Step 5
Add the frozen peas and green beans to the pan.
-
Step 6
Stir occasionally on a low heat for about 30 minutes until the rice, chicken and vegetables are cooked. Roughly chop the fresh coriander, if using and scatter over the dish before serving. Remove cinnamon stick (if used) before serving.
Food facts
The rice is the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.
This dish contains phosphate, which is mainly provided by the chicken, an excellent source of protein. If you have been prescribed a phosphate binder ensure you take them with this dish. If using the portion sizes specified, this dish is low in potassium.
This dish is high in protein which is ideal for those on dialysis. For those who have been advised to reduce their protein intake, you could consider omitting the chicken to have a vegetable biriyani.
This dish is gluten-free when using a gluten stock cube and curry paste.
Use meat substitute pieces or tofu in place of chicken and a low salt vegetable stock cube to replace the chicken stock.
There is no added salt in this recipe, however there will be some in the curry paste but in these quantities it is only slightly above the range to be classified a low salt dish. Check the nutrition labels for the Indian curry pastes available at your local supermarket and use the one with the lowest salt content. Alternatively, you could look online for a curry paste recipe and make a salt free version.
This is a relatively low-cost dish, however by omitting the fresh herbs you can further reduce the cost. Frozen green beans are also available.
We would not advise storing and reheating this dish as it contains rice which can cause food poisoning if not reheated thoroughly.
For a milder flavour try a korma paste, if you prefer spicier flavours try a Balti paste.