1. Prepare the tomato sauce as per the FFT recipe
2. In a separate pan add olive oil for frying
3. Add the diced onion and garlic and cook for 2 mins stirring regularly
4. Season the diced chicken with salt, curry powder and pepper
5. Add to the pan and brown with the onions
6. Add diced peppers and cook for 5 minutes
7. Add the tomato sauce cook for 20 minutes
8. Taste and adjust for seasoning, adding more curry or spices if necessary
9. Add the diced potato to a pan of boiling water seasoned with salt and turmeric
10. Par – cook these so the colour is infused but the potato is still quite firm
11. Add to a roasting tray, season with salt and pepper, drizzle with a little oil and roast for 15-20 minutes until cooked through and browned slightly
12. Add the curry to the bottom of a gastronorm or baking dish
13. Top with the Bombay potato to cover the curry and bake in the oven until piping hot and browned on the top

• Marinading the diced chicken the day before in some oil and curry powder will add extra depth to this dish.

Milk