This supposedly Indian favourite has become one of Britain’s national dishes and has taken on a character all of its own.

The key is to make your own curry paste rather than use the blander, shop-bought versions.

Home-made curry paste

• 5 garlic cloves
• 1 large knob of fresh ginger, peeled and chopped
• 1 red chilli, deseeded and chopped
• 2 teaspoons each of ground cumin and coriander
• 1 teaspoon each of turmeric, paprika and garam masala
• 4 cardamom pods

Put all the ingredients in a small processor and add a little water.

Whizz the whole lot together until you get a smooth paste.

This will store well in the fridge for up to a week or a month in the freezer.

To serve 4:

• 20g butter
• 1 large onion, chopped
• 2 tablespoons home-made curry paste
• 1 red pepper, deseeded and chopped into chunks
• 3 chicken breast fillets, cubed
• 1 400g can of chopped tomatoes
• 1 tablespoon tomato puree
• 1 tablespoon mango chutney
• 50 ml each of double cream and plain yoghurt

Cook the onions gently in the oil and butter and a pinch of salt for about 15 minutes.

Add the curry paste and red pepper and cook for 5 minutes to take the rawness out of the spices.

Add the chicken and stir well to mix and, after cooking for a couple of minutes, add the tomatoes, puree and about 80ml of water.

Cover and simmer gently, stirring occasionally, for 15 minutes or until the chicken is cooked through.

To serve, stir through the mango chutney, cream and yoghurt and allow to warm through for a few minutes.