• Before starting, preheat the oven to 450°F. 
• To a medium pot, add 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, Indian Spice Mix 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 tbsp (2 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 breast, prep and cook in the same way the recipe instructs you to prep and cook the chicken thighs.