Chicken Tikka Masala with Vegetables

• 1 c. small cauliflower florets
• 1 tbsp. vegetable oil
• 1 ½ lbs. boneless chicken thighs, cut into 1” cubes
• 1 jar Maya Kaimal Tikka Masala simmer sauce
• ½ c. frozen peas
• 2 tbsp. cilantro, chopped
• 1 c. basmati rice, prepared according to package

In a saucepan, bring a quart of water to a boil. Add cauliflower, return to a boil and cook for 3-5 minutes until parboiled. Drain and set aside. Heat the vegetable oil in a wide, covered pan and add chicken pieces. Stir frequently until chicken no longer appears pink, but is only partly cooked. Add Maya Kaimal Tikka Masala simmer sauce and parboiled cauliflower and bring to a simmer. Cover and allow to cook gently for 10 minutes.

Chicken should be cooked through and cauliflower should be soft. Add peas and cook another 2 minutes. Place in a serving bowl and garnish with chopped cilantro. Serve with steamed basmati rice.