How to-

Mix all ingredients starting with turmeric and ending at ginger to make your curry paste, if you’re using raw chicken, add 2 tbsp yoghurt to this mix and your raw chicken- leave aside.

Add a sliced onion to a large oiled pan to golden and add the chopped new potatoes. Fry for a couple of minutes to soften potatoes slightly.

Next add in the curry mix either with the raw chicken or if you’re using leftover cooked chicken just add the sauce for now.

Brown the chicken in this pan then add the passata or if just the sauce, fry to caramelise and cook out the spices and tomato purée.

Next add the tomato passata, heat, then add cooked chicken, cook until piping hot.

Speedy basmati rice:

Use your vessel of choice, I used a ramekin but half of a large mug works well for two people.

Add the ramekin of basmati rice to the pan with oil and fry, season with pinch salt and turmeric for colour.

Once hot and starting to turn golden, add double the water with the same ramekin. Use a full mug of rice if feeding 4 and 2 mugs cold water.

Add a tight fitting lid and turn to medium heat, boil for 10 minutes exactly then take straight off the heat and leave for an additional 5 - 30 minutes, with lid on. It will stay hot.