Mehak Kansal served up a tasty chicken tikka curry traybake on Steph’s Packed Lunch.

The ingredients are: 650g-700g boneless skinless chicken thighs chopped into bite size pieces, 2 tablespoons full fat Greek yoghurt, 2 tablespoons tomato puree, 2 tablespoons garlic puree, 2 tablespoons ginger puree, 3 Thai green chillies finely chopped, 1 tablespoon turmeric, 1 teaspoon coriander powder, 1 tablespoon cumin powder, 1 tablespoon smoky paprika, 1 teaspoon garam masala, Zest and juice of 1 lime, 2 tablespoons of ghee, 2 red onions, thinly sliced longways, 200g sliced mini bell peppers or 2 sliced Romano peppers, deseeded, Drizzle of olive oil, 2.5 tablespoons runny honey, Salt to taste and Handful of coriander, to serve.

For the quick cucumber raita: 50g pomegranate seeds, 300g full fat Greek yoghurt, Handful of finely chopped mint leaves, 1/3 cucumber grated, 1 teaspoon cumin powder, Pinch of salt, Pinch of coarse black pepper, 1-1.5 teaspoons runny honey and 0.5 teaspoon garlic puree.

To serve: Parathas, Lebanese flatbreads or Greek flatbreads.

See more curry recipes in the book titled: Chicken Curry Cookbook: 50 Delicious Chicken Curry Recipes available from Amazon now.