To make the Indian spice mix:

Mix together all the spices and store in an airtight jar for up to 1 year. This mix of classic Indian spices combines warm, peppery, and spicy flavours with sweet and nutty notes. Combine with ginger, garlic, and chilli to create a flavour base for dishes.

To make the curry:

1. Fry the onion in the butter and oil on a low heat for a few minutes, until the onion starts to turn golden brown.

2. Add the garlic, ginger, and chilli and cook for a minute before adding the spice mix. Cook for another 2 minutes, or until the spices are fragrant, then stir in the coconut milk and tomato sauce or tomatoes. Add the sweet potato and chicken and simmer gently for 40 minutes, or until the chicken is tender.

3. Serve the curry on a bed of rice, topped with the coriander and the flaked almonds, if using.

Cook’s Note: To get ahead, make the sauce without any of the meat or vegetables and then freeze it in batches. When you want a quick curry, simply thaw the sauce in a pan over a low heat, or in the fridge overnight, then add any vegetables, meat, or fish you have to hand and simmer everything gently until cooked through.