Chicken Breast Tikka Masala and Basmati Rice

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins. When your rice has 3 mins left, add the peas for the remaining time, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season. Cook until browned all over, 5-6 mins, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put the pan back on medium heat with a drizzle of oil (if needed). Add the onion and pepper chunks and cook, stirring occasionally, until softened, 4-5 mins. 

Stir in the garlic, tikka paste and tomato puree. Cook for 1 min more.

Pour the creme fraiche, coconut milk, veg stock paste and water for the curry (see pantry for amount) into the pan. Add the chicken back into the pan and bring to the boil, stirring to combine, then reduce the heat to medium. 

Remove the lid, then allow the curry to simmer until thickened, stirring occasionally, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the curry has thickened and the chicken is cooked through, remove from the heat.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Fluff up the rice with a fork and share between your bowls.

Spoon over your chicken tikka masala and sprinkle over the chilli flakes if you'd like (add less if you'd prefer things milder).

Enjoy!