- 3 tbsp vegetable oil
- 1 tsp peeled and finely grated root ginger
- 2 garlic cloves, crushed
- ¼ tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp ground white pepper
- 6 chicken breasts, boneless and skinless, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 fresh green chillies, slit lengthways
- 1 tsp lemon juice
- 30g/1oz coriander leaves, chopped
- 2 tbsp vegetable or groundnut oil
- 1 large Spanish onion, finely chopped
- 2 green finger chillies, finely chopped
- 2 garlic cloves, finely chopped
- 300g/10½oz white potatoes, peeled and cut into 2cm (¾in) cubes
- 200g/7oz cauliflower florets, cut into 4cm (1¾in) pieces
- 1 tsp turmeric
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ½ tsp salt
- ¼ tsp garam masala
- 1 tbsp butter or ghee
- 1 tsp peeled and finely grated root ginger
- To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces.
- Cover and refrigerate for 30 minutes.
- Heat the remaining oil in a wok and fry the onion for two minutes.
- Add the marinated chicken pieces and gently stir-fry for 10 minutes.
- Add the chillies and 200ml (7fl oz) boiling water, cover and simmer for 10 minutes, until chicken is cooked.
- Stir in the lemon juice and sprinkle over the coriander leaves.
- To make the potato and cauliflower, heat the oil in a frying pan and add onions, chillies, garlic and potatoes. Fry for seven minutes or until the onion is deep yellow and translucent.
- Add the cauliflower and fry for a further three minutes until brown.
- Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes.
- Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes. Stir in ginger.
- Serve with the chicken.