Indian curry madras with free-range chicken and potatoes

Bring a generous pot of water to the boil. Meanwhile, clean the unpeeled potatoes, halve and add to the boiling water. Cook in 15 minutes until done.

Drain and leave with the lid on the pan until use.

Meanwhile, halve the large cauliflower florets. Heat the oil in a frying pan and fruit the curry paste 1 min.

Add the cauliflower florets and cook for 1 min. Add the coconut milk and bring to the boil.

With the lid on the pan, simmer for 5 minutes on medium heat.

Meanwhile cut the chicken fillet into thin strips. Wash the peppers, halve in length and remove the seeds. Cut into half rings.

Wash the tomatoes and cut into cubes. Add the chicken strips, peppers and tomato to the curry and simmer for another 10 minutes.

Squeeze the lime and season the curry with the lime juice.

Scoop the baby potatoes through the curry and spread over deep plates or bowls. Garnish with the cashew nuts.