A weeknight curry built on the Kikkoman tikka masala sauce, needing only chicken and rice. The sauce does the heavy lifting, turning simple protein and grain into something that tastes like you spent the evening cooking.

Serves 2. 35 minutes, 15 at the stove.

About 940 calories a serving, 50 g protein, 130 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot with 1 1/2 cups water and a pinch of salt, bring to a boil, then cover and reduce heat to low. Set timer for 18 minutes.18 min
2. While rice cooks, cut 12 oz chicken breast into bite-sized pieces, roughly 1 1/2 inches. Dice 1 medium onion into half-inch pieces.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring often, until mostly white on the outside, about 4 minutes. Set timer if needed.4 min
4. Add 2 minced garlic cloves and diced onion to the chicken and cook, stirring, until onion softens, about 3 minutes.3 min
5. Pour the entire bottle of tikka masala sauce into the skillet and stir well to coat the chicken. Bring to a gentle simmer, then reduce heat to low and let it bubble gently for 8 minutes, stirring once or twice, until chicken is cooked through. While sauce simmers, fluff rice with a fork when the timer sounds.8 min

Note Swap chicken breast for thighs if you prefer more forgiving meat; add 2 minutes to cooking time. Leftovers keep in the fridge for 3 days; reheat gently with a splash of water. Serve over rice with a squeeze of lemon if you have it, or alongside naan if you have time to toast it.