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This simple chicken curry uses a tin of tomato soup as a shortcut to create a creamy, mild and slightly sweet curry sauce, not dissimilar to tikka masala. Great served with pilau rice or naan bread.

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Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and ...

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This cosy, coastal curry house has a fairly trad menu although it serves a couple of specials we hadn’t hitherto heard of. Dilruba – chicken or lamb tikka with mango and banana – is a new one for us.