• Before starting, preheat the oven to 450°F. 
• To a medium pot, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.
• Meanwhile, cut tomatoes into 1/4-inch pieces.
• Peel, then cut onion into 1/4-inch pieces.

• Heat a large non-stick pan over medium-high.
• While the pan heats, on a separate cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 2-3 min, tossing occasionally, until golden. (NOTE: Chicken will finish cooking in step 3.)

• To the pan with chicken, add tomatoes, onions, half the Indian Spice Mix (use all for 4 servings) and half the garlic puree. Cook for 2-3 min, stirring often, until veggies soften slightly.
• Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Season with salt and pepper, then stir to combine.
• Bring to a simmer. Once simmering, reduce heat to medium.
• Cook for 8-10 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**

• Meanwhile, to an unlined baking sheet, add flatbreads. 
• Brush with 1/2 tbsp (1 tbsp) oil and remaining garlic puree. Season with salt.
• Bake in the middle of the oven for 2-4 min, until golden. (TIP: Keep your eye on them so they don't burn!)

• When curry is done, remove the pan from heat.
• Add 3 tbsp (6 tbsp) butter. Stir for 1 min, until melted.
• Fluff rice with a fork.
• Divide rice between bowls. Top with curry.
• Tear garlic flatbreads and serve alongside.

If you've opted to get organic chicken breasts, cook in the same way the recipe instructs you to cook the chicken thighs.