Heat a wok or deep-sided frying pan, add a 300g jar Cooks’ Ingredients Onion Base for Curry and ½ x 200g jar Cooks’ Ingredients Tikka Marinade, and fry for 1 minute.
Dice a pack of 6 essential Waitrose British Chicken Thigh Fillets and add to the pan. Fry for another 5 minutes. Stir in 125ml water, bring to the boil, then reduce the heat and simmer for 10 minutes, or until the chicken is cooked through with no pink meat.
Stir in 4 tbsp essential Waitrose Greek Style Natural Yogurt, and a 80g bag of fresh Waitrose Ready Washed Spinach. Heat through until the spinach starts to wilt. Serve immediately with slices of warm naan bread.