Increase the heat, push the onions to one side, then add the chicken to the other side and fry for 2–3 minutes on all sides, or until sealed all over. Add half the curry paste (see tip).

Just before serving, heat the butter in a frying pan and fry the mushrooms over a high heat until golden brown. Stir into the chicken chasseur with the tarragon. The chicken skins don’t stay ...