Ingredients

• 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

Directions

• 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.