Cut the chicken into 8 equal parts a. 19 grams of chicken breast

Place the garlic, green chillies, fresh coriander, tamarind pulp, and salt in a blender and blend until smooth. Rub this mixture over the chicken and let it marinate for at least 1 hour a.21 grams of garlic cloves, peeled b.8 green chillies c.14 grams of fresh coriander d.21 grams of tamarind pulp

e.Sea salt, to taste

Meanwhile, prepare the tomato chutney. Bring a small pot of water to a boil. Blanch the tomatoes for 2 minutes, then drain. Once cool enough to handle, peel and roughly chop a. 2 large ripe tomatoes

Heat the oil in a saucepan over medium heat and add the ginger and chilli. Cook for 1 minute, then add the red chilli powder, turmeric, and a pinch of salt, cooking for another minute. Add the chopped tomatoes, reduce the heat to low, and gently simmer for 6-8 minutes until the mixture thickens into a sauce. Add the sugar and kasundi mustard sauce, adjust the seasoning, then set aside a. 1 tbsp of sunflower oil

b. 1 tsp ginger, finely chopped

c. 1 tsp green chillies, finely chopped

d. 1 tsp red chilli powder

e. 1 tsp turmeric powder

f. 1 tbsp of sugar

g. 1 tsp Kasundi mustard sauce

h. 1 pinch of sea salt

For the mash, bring a small pot of water to a boil and add the turmeric and ginger with a generous pinch of salt. Add the potatoes and boil until soft, about 15 minutes a. 1.7 kg of floury potatoes, peeled and diced

b. 1 tsp turmeric powder

c. 1 tsp ginger, finely chopped

d. Sea salt, to taste

Heat a dash of oil in a small pan and add the cumin seeds until they sizzle, then remove from the heat a. 1 dash of sunflower oil

b. 1 tsp cumin seeds

Mash the potatoes with the butter, coriander, and fried cumin seeds until smooth, then keep warm a. 14 grams of unsalted butter

b. 1 tbsp of fresh coriander, finely chopped

To cook the chicken, heat a large non-stick frying pan over medium heat with a generous amount of oil. Once hot, fry the chicken pieces for 3-4 minutes on each side a. 14 ml of sunflower oil

To serve, place 2 small mounds of mash on each plate (you can use a metal ring for a neat presentation if desired). Top each mound with a piece of chicken, then drizzle with a little tomato chutney. Garnish with the cress and serve immediately a. Red amaranth cress b. Sorrel cress