Spice Mix Ingredients: salt, coriander seeds, cumin seeds, black mustard seeds, garam masala (includes cardamom, cloves, fenugreek seeds, poppy seeds, ginger), black pepper, turmeric, cinnamon, nigella seeds, paprika, cayenne, fenugreek leaves, asafoetida

Allergens: see ingredients in bold

Ingredients:

• 1 packet South Indian Cochin curry spice (recipe card included)

• 1 tbsp vegetable oil

• 300ml/1/2 pint 'secret sauce'

• 1 can full-fat coconut milk

• 2 tbsp tomato puree

• Juice half a lemon

• 500g chicken breast, sliced (optional: see vegetarian option below)

• 1 tin chickpeas, drained

• 300g butternut squash, peeled and cut into small pieces

• 2/3 fresh birds eye chillies (optional), finely chopped

• chopped coriander to serve

Recipe:

1. Heat the oil in a small pan, then add the spices and fry until fragrant. Add the chillies now, if using.

2. Add the 'secret sauce', tomato puree and coconut milk. Bring to the boil, then reduce to a simmer.

3. Add the chickpeas and squash and cook gently for about an hour.

4. Add the raw chicken pieces, with lemon juice to taste. You are after a creamy tang.

5. When the chicken is cooked, serve with rice or chapatis and chopped coriander.

Cook's Notes:

• Delicious served with mango chutney, and yoghurt mixed with a small amount of mint sauce.

• This is delicious as a completely vegetarian meal: add more butternut squash and chickpeas, or try adding beans or other vegetables: a red pepper or green beans would work well.

• Rather than a tin of coconut milk and tomato puree, you could use a tin of tomatoes, blended, with half a block of coconut cream - the end result is pretty much the same!

• This makes a lovely fish curry: make up the sauce and add 700g firm fish pieces or raw prawns. Poach for about 15 minutes in the hot sauce, adding lemon juice to taste.