Shan’s chicken curry masala is the everyday one rather than a named restaurant dish. A straightforward Pakistani-style curry base, medium heat, no complications.

It is the packet for a Tuesday.

Fry onion until golden, add the masala and chicken, then tomato and water, and simmer until the oil separates from the gravy. That separation is the sign it is done. Serve with roti.

On the spice shelf at Curry Corner, North Melbourne.