Kid Approved: Chicken Tikka Mac 'n' Cheese

Finely chop the onion. Coarsely grate the cheese. Thinly slice the chicken. Put half the masala seasoning and 2 tsp vegetable oil in a large bowl. Add the chicken, season with salt and pepper and stir to combine. To make the stock, put the remaining masala seasoning and 625ml (2½ cups) boiling water in a heatproof jug and stir to dissolve.

Melt 20g butter in a medium saucepan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Season with salt and pepper. Add 1 tbs plain flour and cook, stirring, for 1-2 mins until golden. Stir in the masala stock and 60ml (¼ cup) milk and bring to the boil.

Stir the pasta into the onion mixture. Reduce the heat to medium and cook, stirring occasionally (see Kitchen 101), for 8 mins. Add the peas and cook, stirring occasionally, for 2-4 mins until the pasta and peas are tender and the liquid is almost absorbed. Remove the pan from the heat. Stir in the cheese. Taste, then season with salt and pepper.

Meanwhile, heat a medium frypan over medium-high heat. Cook the chicken, stirring, for 2-3 mins until browned and cooked through. Remove from the pan.

Stir the chicken into the pasta mixture. Taste, then season with salt and pepper. Divide the chicken tikka mac 'n' cheese among bowls and enjoy!

It's important to stir the pasta every now and then to prevent it from sticking to the base of the pan.