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)

• chopped coriander to serve

Recipe:

1. Heat the oil in a small pan, then add the spices and fry until fragrant

2. Add the 'secret sauce', tomato puree, coconut milk and optional chillies. 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!