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Chicken Kedgeree

Chicken Kedgeree

Regular price £3.35
Regular price Sale price £3.35
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Serves: 4 (or 2 twice)

Prep: 20 minutes

Cook: 30 minutes

Origin: India

Vegetarian Option Available
Vegetarian Option
A firm favourite among Scots the world over, Kedgeree is thought to have deep historical roots in Indian cuisine, believed to have originated with the Indian rice and lentil dish Khichri, as far back as the 1300s. Thought to have been brought to UK shores by British Colonials returning from India, Kedgeree became a staple breakfast dish in Victorian times. We love to enjoy the combination of fluffy rice and gentle spice at any time of day, paired as easily with haddock as it is with chicken, or even chickpeas, for those who prefer a veggie alternative.

What's in the box?

Ginger & Garlic Paste, Tyga Masala No. 7, Tyga Masala No. 27

Shopping list

  • 1 onion
  • 1 bunch coriander
  • 2 chicken breasts
  • 2 eggs
  • 200g basmati rice
  • 25g red split lentils
  • 2 tbsp vegetable/rapeseed/olive oil
  • 25g butter
  • 1 tsp salt

Let's cook!

Chicken Kedgeree


  1. Preheat the oven to 180C if you would like to finish off the kedgeree in the oven. It can all be done on the hob if you wish.
  2. Finely dice the onion.
  3. Chop the coriander discarding the stems.
  4. Chop the chicken breasts into bite size chunks.
  5. Hard-boil the eggs.
  6. In a bowl, soak the rice and lentils in hot tap water for 10 minutes. Drain.


  1. Heat oil in a frying pan with a lid, or a casserole dish, over a high heat and add onion, ginger & garlic paste and salt. Stir continuously for 4-5 minutes.
  2. Lower heat to medium and add Tyga Masala No. 7 and Tyga Masala No. 27 (.5 tsp for mild, 1 tsp for medium and 1.5 tsp for hot). Mix well and stir for 2 minutes.
  3. Add the diced chicken and cook for 4 minutes, stirring occasionally.
  4. Add drained rice and lentils, stir well and add 400ml water. Bring to the boil, cover and cook for 5-6 minutes, stirring occasionally.
  5. Lower heat to simmer and cook for a further 5-10 minutes (or in the oven for 10-15 minutes).
  6. Add butter and half the coriander and re-cover with lid for 2 minutes.
  7. Stir well and remove from the heat. De-shell the eggs and cut them into wedges and place on top of the rice along with the remaining coriander.

Vegetarian: Chickpea Kedgeree Prep

  1. As recipe
  2. As recipe
  3. As recipe
  4. Hard-boil the eggs.
  5. In a bowl, soak the rice and lentils in hot tap water for 10 minutes. Drain. Cook
  6. As recipe
  7. As recipe 3 Add 1x 400g tin of drained chick peas.
  8. As recipe.
  9. As recipe.
  10. As recipe
  11. As recipe

Ingredients & allergies

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 7: (Ground Coriander, Ground Turmeric). Tyga Masala No.27: (Ground Cumin, Ground Turmeric, yoghurt, MILK, powder, Chilli flakes)

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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