Base: Dice 1 onion and cook in a large pan with a 1 tsp oil over medium heat for 5–6 minutes until soft. Add 2 crushed garlic, 1/2 tsp cumin, and 1/2 tsp garam masala and stir for 1 minute until fragrant.

Chicken: Cut 350g chicken thighs into large chunks. Add to the pan and cook for 4–5 minutes, turning until golden brown on the edges.

Sauce: Pour in the jar of tikka masala sauce and add a splash of water. Cut 1/2 head of cauliflower into small florets and slice 1 courgette into half moons. Add both to the pan, stir everything together, and bring to a simmer. Cover and cook for 18–20 minutes until the chicken is cooked through and the veg is tender.

Rice: Once the lid goes on the curry, cook 1 cup basmati rice according to packet instructions.

Finish off: Stir 1 tbsp Greek yoghurt through the curry off the heat.

Serve: Spoon over rice and top with fresh coriander.