Collect together your equipment (see Recipe Notes below) and ingredients.

First make the crispy vegetables: heat the oil on high and add the onion and pepper and fry on high for 2 minutes, stirring regularly.

Add the chopped tomatoes and cook for a further 2 minutes, continuing to stir, until lightly charred.

Remove the vegetables, and set aside.

Make the curry: finely chop the onion and add the remaining oil to the pan over a moderate heat. Add the onion and cook for 5 minutes, stirring from time to time.

Add the finely chopped garlic and ginger to the pan and fry on a moderate heat for 1 minute.

Now add the spices and salt – the curry powder, garam masala, turmeric and dried chillis and cook for a further 30 seconds.

Cut the ginger into sticks and add to the onions with the chicken and passata.

Swill the passata container with the water and add to the pan. Stir well and bring to the boil.

Simmer for ½ hour, stirring from time to time, until it makes a nice thick and rich sauce. Partially cover with a lid whilst cooking – this helps to prevent a lot of mess!

To finish: add the onion, pepper and tomatoes and continue cooking for a few minutes on a high heat until the vegetables are hot.

Taste to see if it needs a little sugar. This will depend on how sweet the passata, tomatoes and peppers are and your own personal taste. I normally add ½ teaspoon.

Switch off the heat and add the juice from ½ a lime.

To serve: serve sprinkled with chopped coriander, with rice and/or naan bread and some extra lemon wedges. I also like a simple salad of iceberg lettuce, cucumber and sweet tomatoes and some natural yoghurt or raita on the side.