Meat-Free Chicken Tikka Masala

Add ¼ tsp salt and the water for the rice (see pantry for amount) to the pan and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, 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 plant-based chicken to the pan and fry until golden brown, 4-6 mins. Season with salt and pepper.

Once golden brown and crispy, pop them in a small bowl and cover to keep warm.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil. 

Once hot, add the tomato puree, tikka masala paste and the remaining garlic. Fry until fragrant, 1-2 mins. 

Stir in the creme fraiche, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Once thickened, stir the peas and the cooked plant-based chicken through the sauce.

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Remove from the heat and stir in the butter until melted, 1 min.

Taste and season with salt, pepper and sugar (if you have any) if needed.