Well lads, in case you want another option along with the juicy mince…. I make a curry every week or two along with some chili for my lunches. I took it from a recipe I saw of Neven McGuire on Facebook - link below. Ford the spices you can use more or different ones if you want more spice/heat. That made me 5 portions, You can use ground ginger if you haven’t ginger to grate into the curry. And a few baked potatoes along with it. https://www.facebook.com/share/v/18FbQnivtC/?mibextid=wwXIf Soften the garlic and onion 1 medium Onion died finely 5 good sized cloves of garlic Add the veg 1 Butternut squash 4 or 5 Carrots Add the spices 1 teaspoon of Cumin,Corriander,Medium Curry Powder,Tumeric,Ground Ginger, (add more of each whatever you like) Finish the sauce 1 tin chopped tomatoes 1 tin of light coconut milk 2 or 3 good spoons of chutney (approx 100g) Add the chicken 4 or 5 large chicken fillets (comes to about 700-730g) Simmer for an hour or so, would recommend buying Neven’s big skillet pan in Dunnes too 👍🏻