Put a large pan of salted water on to boil. Scrub the potato and chop it into bite-sized pieces. When the water is boiling, add the potato and simmer for 20 mins till tender when pierced with a knife.

While the spud simmers, chop the chicken breast mini fillets into bite-sized pieces and pop them into a bowl. Add 1 tbsp garam masala and ½ tbsp olive oil. Season with a pinch of salt and turn to coat the chicken in the spices. Set aside.

Peel and finely slice the onion. Halve the green pepper, scoop out the seeds and white pith, and slice the pepper into batons. Chop the tomatoes into 8 wedges each.

Warm a wok or deep frying pan on a high heat for 2 mins. Add the chicken and fry for 8 mins, stirring often, to brown it all over. Scoop the browned chicken out onto a plate.

Add the onion and green pepper to the pan. Stir fry for 5 mins till the veg start to soften and pick up a little colour. While the veg cook, peel and grate the garlic and ginger.

The potato should be cooked by now, so drain and add it to the pan along with the tomatoes, garlic and ginger. Stir fry for 5 mins till all the veg have picked up a little colour and the tomatoes are soft and pulpy.

Add the chicken back to the pan, along with any juices from the plate. Cook for 2-3 mins, tossing occasionally, to warm everything through.

Meanwhile, toss the lamb’s lettuce with 2 tsp olive oil and a pinch of salt and pepper.

Divide the pan-fry between 2 warm bowls and serve with the lamb’s lettuce on the side, topped with dollops of yogurt.