This dish was perfect for a Saturday night chill in the kitchen due to its simplicity. If you cook Indian food regularly then all the ingredients are staple cupboard items – apart from the chicken mince (which at times can be a pain in the ar@e to get!!). If you can’t get chicken mince then turkey mince is a very healthy option and to be honest more readily available. It’s quite easy to put some music on, grab a drink and lose yourself in this dish as the perfect way to shut off from everything.

Ingredients- 3 or 4 tbsp of rapeseed oil, 1 onion finely diced, 2 green peppers roughly chopped, 2 green chillier finely diced, 2 heaped tbsp of garlic & ginger paste, 2 tbsp of curry powder, 1 tsp of cumin powder, 1 tsp of coriander powder, 1 tsp of chilli powder, 1/2 tsp of turmeric, 3 tbsp of passata, 2 cups of pre-made base sauce, 1 large packet of chicken mince, 200ml of thick coconut milk, 2 tomatoes cut into small pieces, salt, to finish – roughly chopped spring onions, a small piece of ginger julienned and a small handful of fresh coriander finely chopped.

Method- heat the oil in a heavy based pan. Once the oil is hot add the diced onion, green chillies and green peppers. Fry in the oil until the onions are nice and translucent, should be 3/4 minutes.

Add the garlic & ginger paste stirring it around the pan for a minute or so.

Add the ground spices – curry powder, cumin, coriander, chilli powder & turmeric.

Stir around the pan coating everything.

Add the passata followed by 1 cup of the pre-made base sauce.

Stir all of this around. Allow it to come to a simmer. Once it’s simmering add the chicken mince and break it down.

Cook out the mince for about 10 minutes.

Once the mince has cooked and taken on the flavours the kitchen is smelling of add the coconut milk, again stirring.

Add the diced tomatoes along with the salt.

Mix in the tomatoes, as they soften serve up your dish. I just served up my dish with some shop brought naan breads to mop up the sauce. Add the chopped ginger, spring onions and coriander and tuck in.

This snap was bang on for a Saturday night chill out. Thank you for reading my ramblings. The recipe was inspired by Dan Toombs.