Speedy chicken tikka masala curry

Chicken tikka masala has a funny history. Most people assume it started in India, but the popular version most of us know was shaped in Britain, where cooks wanted a sauce that was rich, mildly spiced and easy to scoop up with rice or naan. That's why this recipe leans on a jar-style tikka paste rather than a long list of whole spices. It gives you the warm, smoky background flavour in a couple of spoonfuls, and the tin of chopped tomatoes does the rest of the work.

A small thing that makes a real difference: take the chicken off the boil before it gets tough. Cubed breast cooks quickly, so once it has been tossed in the paste and set to simmer gently under a lid, it only needs those few minutes to turn tender. If you find it dry, you've probably let the sauce bubble too hard. A gentle simmer keeps the meat soft and the sauce glossy.

The yogurt is best added off the heat. Swirl it in at the end and it stays creamy and tangy instead of splitting into the sauce. Using 0% fat Greek yogurt keeps the texture thick without making the dish heavy, and a spoon of it on top looks lovely against the red pepper and green coriander.

For a simple meal, serve this with basmati or with a pile of warm flatbread for mopping. A crisp cucumber and onion salad on the side adds a cool crunch that balances the spice. If you want something lighter to start, a bowl of Silky Watercress and Potato Soup is a gentle, green opener that doesn't compete with the curry.

Leftovers are good. Cool the curry quickly, keep it in a sealed container in the fridge, and eat it within two or three days. It reheats well in a pan with a splash of water, and the sauce often tastes even better the next day. Add the yogurt fresh when you reheat rather than before, so it stays silky. If you're cooking for one, freeze portions without the yogurt and stir it in once the curry is hot. If you're short on time for breakfast the next morning, a Fluffy Blueberry Oat Mug Muffin is a quick option that needs only a mug and a microwave.

For something sweet afterwards, a Fluffy Cocoa Almond Cake with Fresh Berries makes a light finish that won't feel like too much after a generous bowl of curry.