Ready-To-Heat Chicken Tikka Masala With Brown Rice, Kachumber Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now lets get started...

Remove the sleeve from your chicken tikka masala and pierce the film

Add the chicken tikka masala curry to the microwave and cook for 5 min or until piping hot, stirring half way

Tip: Cook for 3 or more? You may need to do this in batches!

Meanwhile, dice your cucumber finely

Chop your tomato[es] finely

Peel and finely chop your shallot[s]

Chop your coriander finely, including the stalks

Add the diced cucumber, chopped tomato and chopped shallot to a bowl with the chopped coriander and your white wine vinegar

Add a drizzle of olive oil and season with a pinch of salt and pepper and give everything a good mix – this is your kachumber salad

Squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

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