Step #1

Heat oil in a pan and add your diced chicken and sliced red pepper.

Step #2

Boil your water and cook your runner beans and carrots.

Step #3

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.

Step #4

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).

Step #5

Ensure sauce is heated through.

Step #6

Serve with your basmati rice and a side of gluten free poppadoms (carrot, tomato and coriander salad and / or mint dip also goes well).