Spice Mix Ingredients: coriander seeds, turmeric, fenugreek seeds, cumin seeds, fennel seeds, Szechwan pepper, salt, black pepper, cayenne, rice flour, chillies, cardamom, cinnamon, cloves, star anise

Ingredients:

• 1 packet Malay spice powder (recipe card included)

• 2tbsp oil (vegetable, or better still, groundnut)

• 700g/1.5lb chicken, breast or thigh, cut into strips

• 1 can full fat coconut milk

• 300ml or ½ pint ‘secret sauce’

• 250g new potatoes, cut into bite-sized pieces and just cooked

• 1 small tin pineapple in juice

• handful fresh, chopped coriander to serve

Recipe:

1. Heat the oil in a large pan and gently fry the spices until fragrant.

2. Add the ‘secret sauce’, coconut milk and pineapple with juice and bring to the boil. Turn down to a simmer and cook for about an hour.

3. About 15 minutes before serving add the chicken pieces and potatoes, checking that the meat is cooked before serving.

4. Serve with rice and a scattering or fresh coriander.

Cook's Notes:

• You can boil /steam the rice in thin coconut milk (once cooked discard the liquid) to give the rice a Malay flavour.

• Try using 700g large raw, shelled prawns instead of the chicken, adding at the same time as the potatoes.

• This is traditionally cooked with a whole chicken cut into portions on the bone, but use whatever cuts you prefer.

• Tip – never freeze potatoes in curry. They don’t like it and neither will you!