Chicken & Chickpea Tikka Masala With Brown Rice And Naan

Take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered

Peel and slice your brown onion[s] finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken thigh and sliced onion and cook for 5-6 min or until lightly browned

(Doubled your protein? Do this in batches!)

Drain your chickpeas, reserving the chickpea water

Once the chicken is lightly browned, add the drained chickpeas to the pan with a small splash of the reserved chickpea water

Cook for 3-4 min or until the onion has started to soften

Once the onion has started to soften, add your curry powder, tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] flour to the pan and cook for 1 min or until fragrant

Once fragrant, reduce the heat to medium and add your chicken stock mix with the remaining reserved chickpea water

Give everything a good mix up and cook for 2-3 min or until slightly thickened

Wash your spinach

Add the spinach to the pan with your ginger & garlic paste, garam masala and a splash of cold water

Stir it all together and cook for a final 1-2 min or until the until the chicken is cooked through (no pink meat!), then remove from the heat and add your natural yoghurt with a pinch of salt and a pinch of sugar

Give everything a good mix up – this is your chicken & chickpea tikka masala

Tip: Add a splash of water if your sauce is looking a little dry!

Add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through