• 300 ml/½ pint full cream milk
• 75 g/3 oz coconut milk powder
• 450 g/1 lb smallish courgettes
• 6 medium-sized skinless chicken breast fillets
• 25 g/1 oz butter
• 1 tablespoon groundnut oil
• 3-5 teaspoons tikka paste or mild curry paste
• handful fresh coriander or mint leaves
• salt

Put the milk in a saucepan, bring just to the boil and remove from the heat. Stir in the coconut milk powder and whisk until smoothly dissolved. Then add a teaspoon of salt and leave on one side. Top and tail the courgettes, cut them in half and then into chip-shaped sticks. Slice the chicken breasts into strips 5mm/¼in wide.

Put the butter and oil in a large, deep frying pan over a medium to high heat. When the butter has melted, add the courgettes and chicken and stir around for a few minutes until the chicken is opaque and the courgettes have just softened — they should not have lost their bite. Now stir in the tikka or curry paste, adding more if you want a hotter curry. Lastly add the coconut milk, just to reheat it. Season with salt to taste and turn into a heated serving dish. Roughly chop the coriander or mint leaves and sprinkle them over the top before serving.