• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve, peel and thinly slice the onion.
• Roughly chop the walnuts.
• Place a large pan over medium heat (no oil).
• Once hot, dry-fry the walnuts, stirring regularly, until lightly toasted, 1-2 mins. Remove from the pan and set aside.

• Return the pan to a medium-high heat with a drizzle of oil.
• Once hot, add the chicken and onion. Season with salt and pepper.
• Fry until chicken is golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• While the chicken cooks, pop the flatbread bases onto a baking tray. 
• Bake until warm and starting to turn golden, 10-12 mins. Turn halfway through.

• Meanwhile, trim the salad leaves, halve lengthways and thinly slice widthways.
• Cut the tomato into 1cm chunks.
• In a medium bowl, mix together the red wine vinegar, 1 tbsp oil, ½ tsp sugar (double both for 4p), salt and pepper.
• Mix well to combine.
• Just before serving, toss the salad leaves, tomato and walnuts through the dressing.

• When the chicken is cooked, reduce the heat to medium.
• Stir the rogan josh paste into the pan along with 50ml water (double for 4p). 
• Simmer until thickened and slightly reduced, 3-4 mins.
• Once simmered, add ½ tsp sugar, 1 tbsp butter (double both for 4p) and the honey to the pan. Stir until the butter is melted. 
• Taste and season with salt and pepper.

• Transfer the flatbread bases to your plates. 
• Scatter over the tomato salad.
• Load on the curried chicken and onion. 
• Finish with a drizzle of sweet chilli sauce and a sprinkling of chilli flakes (use less if you don't like spice).