If you are using chicken breast, cut into bite size pieces and transfer to a food processor. Pulse on medium speed till chicken is fully minced. No need to undergo this process if you are using store bough minced chicken.

Heat up 2 cooking spoons of vegetable oil in a pan on medium to high heat, place minced chicken into the pan and stir fry continuously until brown and completely dry. As you stir fry, use your spoon to crumble up the minced chicken so they are not clogged together after stir frying. This should take about 7-8 minutes.

Afterwards, place remaining 2 table spoons of vegetable oil in a medium pot or wok on medium to low heat

Then add chopped onions, minced garlic, diced carrots and chopped celery. Stir for about 1-2 minutes.

Next transfer the cooked minced meat to the pot, stir together to combine

Add tomato paste and mesh into the minced meat. Stir fry for a further 2 minutes.

Add the chicken stock, curry powder, thyme, seasoning cubes, paprika powder and salt into the pot. Stir thoroughly to combine and allow to cook for 3 minutes.

Meanwhile blend tomatoes, tatashe, scotch bonnet peppers, remaining garlic cloves and onion bulb until puréed

Then pour the purée into the pot (you should have 2 cups of purée after blending). Stir to combine, reduce heat to low and allow sauce to cook gently for 20 minutes.