Chicken tikka masala

• Chicken breast fillets500 g
• Tikka curry paste140 g
• Chopped tomatoes (tin)1 tin
• Brown onions150 g
• Basmati rice300 g
• Natural yoghurt150 g
• Fresh coriander1 bunch

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Mustard, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions, so it is ready when the curry is.300 g basmati rice
2. Slice the onion. Heat a tablespoon of oil in a large pan over a medium heat and fry the onion for 5 minutes, stirring, until soft and starting to colour.150 g brown onions
3. Cut the chicken into bite-size pieces. Add to the pan and cook for 5 minutes, turning, until white all over.500 g chicken breast fillets
4. Stir in the tikka paste and cook for 1 minute. Add the chopped tomatoes, bring to a simmer and cook for 15 minutes, stirring now and then, until the sauce is thick and the chicken is cooked through.140 g tikka curry paste1 tin chopped tomatoes
5. Take the pan off the heat and stir in the yoghurt (off the heat stops it splitting). Scatter with chopped coriander if you have it and serve with the rice.150 g natural yoghurt1 bunch fresh coriander

Tip: For little ones, use half the paste and add an extra spoon of yoghurt.

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