Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer). Peel and grate the garlic (or use a garlic press).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the chicken is cooked, add a drizzle of oil if the pan is dry.

Sprinkle over the flour (see pantry for amount), then add the garlic and curry powder. Stir together and cook for 1 min.

Pour in the water for the sauce (see pantry for amount) and stir in the chicken stock paste. Bring to the boil and simmer until slightly thickened, 2-3 mins.

Stir the creme fraiche, mango chutney and peas through the sauce. Bring to the boil and remove from the heat.

Taste the sauce and season with salt and pepper if needed. Cover with a lid to keep warm.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Preheat your grill to high.

Transfer the chicken mixture to an appropriately sized ovenproof dish, then spoon over the creamy mash, using the back of a spoon to smooth it out. 

Use a fork to make lines all the way up and down the mash.

Drizzle with a little oil, then grill on the top shelf of your oven until golden brown, 8-9 mins.

When ready, serve between your bowls.

Enjoy!