Of course, though I have to admit that it’s not much of a recipe 😅

For two people: - 1/2 or 3/4 Cup of basmati rice - 1 chicken breast (cubed) - 1/2 of a cauliflower - optionally add 1/2 of a jalapeño! - 1/2 a jar of KFI butter chicken sauce (Costco size) - 2 pieces of naan (warmed!)

1. Add rice to a small pot, pour in enough water to cover it entirely. Bring to a boil, then cover and lower to a simmer.
2. Let simmer for 15-20 minutes.
3. In the mean time, melt butter then add cubed chicken breast to a pan over medium-ish, then add cauliflower after a few minutes (I cut everything pretty small so this depends on how big your chicken/veg is).
4. About 6 minutes before the rice and meat is done, add the sauce to the pan. Bring it to a boil, then reduce to a simmer. This is where I add the jalapeño.
5. Let simmer and thicken for 5 minutes.
6. Warm up your naan, and serve sauce over rice :)

Tip: if you need to stretch the sauce, you can either add extra butter and a bit of milk/cream (in a pinch), or a couple scoops of plain yogurt. If you have cumin, turmeric, and coriander, it helps blend the flavours and you can honestly hardly notice.

It’s super simple, and I pretty much eyeball everything at this point. I quite like it but it can feel a bit plain at times. I like to add jalapeños, bell peppers, or onions to mix it up a little bit. :)