Chicken Breast & Chickpea Tikka Masala With Brown Rice And Naan

Boil half a kettle, 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 until serving

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 breast and sliced onion and cook for 5-6 min or until lightly browned

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 then add the spinach to the pan with a splash of cold water, stir it all together and cook for a final 1-2 min or until the chicken is cooked through (no pink meat!)

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 breast & 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