Heat oil in a pan and add your diced chicken and sliced red pepper.
Boil your water and cook your runner beans and carrots.
Once your peppers have softened and your chicken is cooked through turn down the heat and add your cooked runner beans, carrots and canned peas.
Add the Bay’s Kitchen Tikka Masala Stir-in Sauce, along with the juice of a quarter of a lime, and a splash of almond milk (optional).
Ensure sauce is heated through.
Serve with your basmati rice and a side of gluten free poppadoms (carrot, tomato and coriander salad and / or mint dip also goes well).