Chicken Tikka Masala and Pasanda King Prawns Feast

In a small bowl, combine the prawns, pasanda style seasoning, olive oil for the marinade (see pantry for amount) and half the garlic. Season with salt and pepper, mix well, then set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

In another small bowl, combine the cucumber and yoghurt, season with salt and pepper. Set your raita aside.

Once the chicken is cooked, stir in the tikka masala paste, tomato puree, and remaining garlic. Fry until fragrant, 1 min more.

Next, stir through the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.

In the meantime, remove the Indian selection from its packaging and pop onto a baking tray. Bake on the middle shelf of your oven until crispy and golden, 10-12 mins.

Once your curry has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the butter (see pantry for amount) until melted. Add a splash of water if it's a little too thick. Cover and set aside for later. 

While the snacks are in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the prawns and stir-fry for 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once cooked, remove from the heat and drizzle over half the mango chutney, turning the prawns to coat them.

Meanwhile, cook the rice according to pack instructions.