Serves 2

Ingredients:

• 300g Chicken
• 1 Jar Tesco healthy living tikka masala
• 100g Mushrooms
• 100g Red Pepper
• 100g Red Onion
• 50g Spinach

Method:

1. Finely dice the red onion and pepper and slice the mushrooms.
2. Dry Fry in a non stick frying pan until partially cooked.
3. Meanwhile cut up the chicken into small chunks.
4. Once the veg is partially cooked, add the chicken.
5. Once fully cooked through add the tikka sauce.
6. Once the curry is simmering add your spinach and allow to wilt before serving.

Macros:

• Calories: 325
• Carbs: 24g
• Protein: 37g
• Fat: 8g

Tips:

• I always serve this with my favourite Tilda Mexican bean rice as pictured.
• Also serve with naan breads, pitta breads or just have it on its own with some extra veggies on the side for a lighter dish.
• To make it vegetarian, replace the chicken with tofu or tempeh.