Ultimate THIS™ Isn't Chicken Tikka Masala

While the rice cooks, peel and grate the garlic (or use a garlic press).

Finely chop the parsley (stalks and all).

Halve, peel and thinly slice the shallot. Separate the shallot slices.

In a small bowl, combine the shallot slices and flour (see pantry for amount). Toss until coated.

Meanwhile, pour enough oil into a large saucepan to cover the bottom, then pop it on medium-high heat. TIP: Check if the oil is hot enough by adding one shallot slice - if it sizzles, it’s ready.

Add the shallot slices to the pan. Fry until golden and crispy, 2-4 mins. Turn once or twice, then remove with a slotted spoon and transfer to some kitchen paper to absorb any excess oil.

In another small bowl, combine the cooled crispy shallots and parsley. Set your curry topping aside.

Wipe out the shallot frying pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the THIS™ Isn't Chicken to the pan and fry until golden brown, 3-4 mins. Transfer to a plate.

Add the tikka paste, tomato puree and garlic to the (now empty) pan with a drizzle of oil if needed. Stir-fry until fragrant, 1-2 mins.

Add the vegetable stock paste, sugar and water for the curry (see pantry for both amounts) to the pan. Stir to combine, bring to the boil, then lower the heat. Simmer until the sauce has thickened slightly, 1-2 mins.

Once thickened, add the spinach to the pan a handful at a time until wilted, 1-2 mins. 

Stir through the cooked THIS™ Isn't Chicken and creme fraiche. Taste and season with salt and pepper if needed, adding a splash of water if it's a little thick. Simmer until piping hot, 2 mins.