Easy Chicken Tikka Masala

If you are in a hurry for good food, fast, pop into Paul Smith's Butcher on the way home from work and grab a jar of delicious Tikka Masala sauce from the chiller and four big bits of chicken. Once home, pop some basmati rice on to cook (or microwave some Tilda instant cook rice!). Fry the chicken to brown the skin, pour over the sauce and allow to simmer until the rice is cooked, about twenty minutes. Use this time wisely, sit down, have a glass of wine or a lovely chilled beer, Cobra or Tiger beer go particularly well with spicy food. Serve together with a sprinkling of fresh coriander and maybe some popadoms.