We've trimmed the fat from this sprightly green curry, replacing thighs with breast fillet - it now comes in, wait for it, around 320 calories per person!

Flavour is still paramount, though,  and here it comes from the spicing of cloves, cinnamon and masses of  spinach and fresh, green coriander in a sauce that's been enriched and thickened with split peas.

With the switch to breast comes a different cooking method - breast doesn't reheat well, so needs to be cooked once only, by you - so this will come as a packet of sliced breast in a yoghurt/garlic/ginger marinade and a pouch of the sauce, ready for a quick toss in the pan. (I think we're talking upmarket simmer sauce here.) 

 

Free-range chicken breast fillets, onion, garlic, ginger, green chilli, salt, turmeric, lemon juice, cardamon, garam masala, ground cloves, pepper, cinnamon, yoghurt, fresh coriander, spinach, split peas, rice bran oil.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Serve scattered with fresh coriander leaves,  with lemon or lime wedges, steamed basmati or coconut rice, dal, chutney or a cucumber raita; or with  a fresh salad of diced tomato, onion and coriander.

LOW CARB: Serve with cauliflower "rice" - cauliflower that's been blitzed in a food processor till grainy, then dry-fried with turmeric, some whole cumin seeds, a bit of seasoning and, if you like, a handful of green peas.