Chicken Tikka Masala Edibowls


For the Edibowls:

1 cup Spekko Umbrella Jasmine rice 
2 ½ cups water
½ cup yoghurt 
3 egg yolks

For the Tikka Masala:

2 chicken breasts, cubed
3 tbsp olive oil
1 onion, diced
2 tsp garlic, crushed
2 tbsp tikka masala curry paste or spice blend 
1 tin of diced tomatoes 
1 cup coconut milk
1 whole green chilli, diced (optional)
Salt & pepper to taste

To serve:

Fresh coriander leaves

Yield: 3 bowls 


For the Edibowls:

1. Cook rice according to the pack instructions. 

2. Mix the yogurt and egg yolks together.  Add them to the rice & mix.

3. Line two oven-proof bowls with baking paper then spoon in the rice mix. Use your hand or a spatula  to form a 'bowl' out of the rice. 

4. Bake for 20 minutes at 180°C.

5. Once baked lift the edibowls out of the bowls using the protruding baking paper. 

For the Tikka Masala:

1. Heat the oil in a frying pan over a medium heat, add the chicken pieces and fry until golden brown. Remove from the pan and set aside. 

2. Add the diced onion and crushed garlic to the pan and cook until fragrant. 

3. Add the tikka masala paste or spices, tinned tomatoes, coconut milk and diced green chilli. 

4. Season to taste and bring the mixture to a boil, once boiling reduce the heat to a simmer. Return the chicken pieces to the pan and cook for 20 minutes. 

To serve:

1. Remove the curry from the heat and spoon generously into the rice bowls. Serve with fresh coriander leaves and a dollop of yoghurt. ENJOY!