Easy chicken tikka masala
It's National Curry Week and what better way to celebrate than with this easy chicken tikka masala. Easy because we have you covered with a jar of Meah's tikka curry sauce handmade in Bedfordshire using the best herbs, spices and local ingredients, as well as everything else you need to make this mouth watering Indian dish.
1 tbsp vegetable oil
400g British chicken breast chunks
1 onion, thickly sliced
500g jar Meah's Tikka Masala Sauce
300g basmati rice
250g bag fresh spinach
150g low fat natural yogurt (optional)
Heat the oil in a large frying pan and fry the chicken and onion for 7-8 minutes. Add the tikka masala cooking sauce and cook gently for 4-5 minutes.
Meanwhile, cook the rice according to pack instructions.
Stir the spinach into the curry and cook for 2 minutes until it has wilted. Off the heat, stir in 3 tbsp of yogurt. Make sure the chicken is cooked through with no pink meat before serving the curry with the rice and remaining yogurt.