1. Fry the onion and garlic in a little olive oil over a medium heat until softened and turning brown.

2. Add all the spices (from medium curry powder to paprika) to the onion and garlic. Season with salt and pepper. Stir and cook for about a minute only, otherwise the spices may burn.

3. Add the minced beef to the pan and cook until it is cooked through.

4. Add the chopped tomatoes, tomato puree and diced potatoes. Stir. If it seems too "stodgy" add a little milk or water to a consistency you're happy with.

5. Finally, add the mango chutney and creamed coconut and stir through.

6. Simmer for 20 minutes, stirring occasionally, or until the potato is cooked through.

7. Serve with rice.

** If you wish to prepare in advance, this curry tastes great the day after it is made as it gives the spices time to really permeate the meat. It still tastes great when eaten immediately too though. **

** The minced beef can be substituted for chicken breast cut into pieces if you prefer. My mum makes it this way, but I much prefer the mince. It's your own preference really. **