Method
- • Sauté 1/2 the onion in olive oil until it starts to brown
- • Add garlic, green chili, mushrooms and cook till water cooks away – Remove and set aside
- • In a separate pot, sauté 1/2 onion with ghee and add g/g paste and spices – add salt to taste
- • Toss Potato in a pinch of egg yellow food colouring, then Add sweet potato and potato wedges to the pot, cover with hot water and crumble in the chicken stock cube – continue adding water until fork tender
- • Meanwhile, season chicken breast with Spicy Chicken spice, salt, black pepper, oregano and thyme on both sides
- • Heat olive oil in the same non stick pan you cooked the mushrooms in and fry chicken for 3mins uncovered on one side, then flip, cover and fry for 7mins covered – finish the sides by rubbing them against the pan – remove and rest for ~10mins before slicing into thick slices – may seem slightly undercooked – will continue to steam with veggies
- • To the veggies – add in the mushrooms + a handful of peas, cover and steam for a few mins
- • Place chicken into pot, cover & steam for a few mins
- • Garnish with chopped dhania, slit green chili and cracked black pepper
