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Kashmiri ginger chicken

Name: Kashmiri ginger chicken
Cook time: 25 min
Yield: 2

with Bombay potatoes and coriander yoghurt

Ready in around 25 mins

RECIPE FACT:

Bombay Potatoes, also known as Bombay Aloo, is a popular Indian dish, believed to have originated in India, specifically in or around Mumbai (formerly Bombay).

Nutritional Info:

Energy: 2,099kJ (502kcal)
Protein: 49g
Carbohydate: 49g
Sugars: 16g
Fat, total:17g
Saturated:5g
Sodium:1,331mg
Contains:Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

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 aloo spices and toss to coat. Bake in the oven for 10-12 mins. Cut the cauliflower into bite-sized pieces and add to the tray along with the chickpeas. Season with the remaining Bombay spices, salt and pepper and bake for a further 12-15 mins. Peel the red onion and slice finely.
2. TO COOK THE POPPADOMS:
Stove top option (preferred): Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the poppadoms one at a time for about 10-15 seconds on each side. They will crisp up as they cool. Microwave option: Place a poppadom in the microwave one at a time 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 breasts from their packaging and pat dry with a paper towel then cut each breast into 5 even pieces. Place 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. Add the ginger sauce and cook for a further 2-3 mins until hot and the chicken is cooked through.
TO SERVE:
Divide the Bombay potatoes, chickpeas and cauliflower between plates. Top with ginger chicken and dollop with coriander yoghurt. Serve the poppadoms on the side.