My friend Dave “the Mauritian” taught me how to make this curry when we lived in London. We had it at least once a week, accompanied by lots of wine. Serves 4.

1kgchicken pieces (legs, quarters) or chicken thighs diced

2 tablespoons olive oil

1 onion, finely chopped

3 large cloves garlic, finely chopped

2cm piece ginger, finely chopped or grated

3 -4 teaspoons Mistress of Spice Mauritian Massalé

4 large potatoes, cut into large dice

2 ripe tomatoes, roughly chopped

salt to taste

If you are using the chicken quarters, fry them in a frying pan with a little oil until golden brown and set aside.

Otherwise, start by heating oil in a large saucepan. Fry onions until lightly golden then add garlic and ginger and fry for a couple of minutes longer. Add the Mistress of Spice Mauritian Massalé and fry for a minute to release the aroma of the blend.

Add the meat, allow to brown stirring continually to coat the pieces well and increase the absorption of the flavours. (If you are using the chicken pieces that have already been pre-browned, this does not take very long at all.)

Add the tomatoes and potatoes, stir to coat with the spiced oil. Cover with water and allow to simmer for approximately 30-45 minutes, until the potatoes break up very easily and thicken the sauce. Salt to taste. If the sauce is getting a dry, add a little water. Serve with rice and a big glass of red.