Kashmiri ginger chicken

Name: Kashmiri ginger chicken
Cook time: 25 min
Yield: 1
Cuisine: Srinagar, India

with Bombay potatoes, coriander yoghurt and poppadom

Ready in around 25 mins

RECIPE FACT:

Kashmir is India's largest cultivator of saffron and the third-largest cultivator in the world.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE POTATOES AND VEGETABLES:

Line an oven tray with baking paper. Empty the bag of steamed potatoes onto the tray. Drizzle with oil, sprinkle with half the Bombay spices and mix to coat all over. Bake in the oven for 10-12 mins. Cut the cauliflower in bites size chunks, add onto the tray and add the chickpeas. Season with the remaining Bombay spices, a little salt and pepper and bake for a further 12-15 mins. Peel the red onion and slice finely.
2. TO COOK THE POPPADOM:

Stove top option (preferred): Heat a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the poppadom for about 10-15 seconds on each side. It will crisp up as it cool. Microwave option: Place the poppadom in the microwave and cook on high for 30-40 secs turning over halfway through the cooking time.
3. TO COOK THE GINGER CHICKEN:

Remove the free-range chicken breast from its packaging and pat dry with a paper towel then cut the breast in 5 even pieces. Heat a non-stick frying pan over a high heat with a drizzle of oil. Once hot, add the red onion and cook for 2-3 mins then add the chicken, season with salt and pepper and cook for 2-3 mins. Pour the ginger sauce and cook for a further 2-3 mins until hot and the chicken is cooked through.
TO SERVE:

Place the Bombay potatoes, chickpeas and cauliflower on a plate. Top with the ginger chicken and finish with a dollop of coriander yoghurt and the poppadom.