Chicken curry

Packed with great zesty flavours, this chicken curry is finished off with a simple paste of green chillies, coriander and mint, which gives it a wonderful fresh flavour, quite unlike most curries. It also freezes well, so make a double batch and keep half for a quick-fix midweek meal. Or, you can use it to fill a wintery Sunday night pie, topped with a puff pastry lid and sprinkled with sesame seeds.