Onion Bhaji & Chicken Biryani

• Heat a large saucepan over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Wipe out pan and return to high heat with a drizzle of olive oil. Add carrot and cook until tender, 2-3 minutes.

• Add Bengal curry paste (see ingredients), garlic and half of the ginger paste, and cook until fragrant, 1 minute. • Stir in jasmine rice, chicken stock pot (see ingredients) and the water (for the rice), then bring to the boil. • Cover and reduce heat to medium-low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 15 minutes. • Add cooked chicken, tomato to biryani and toss to combine.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, using a pestle and mortar, pound coriander (reserve a pinch for garnish), the remaining ginger paste and a pinch of sugar until your preferred consistency. • Stir in a good squeeze of lime juice, a drizzle of olive oil, and a splash of water. Season with salt and pepper. Set aside.

TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor. TIP: Add a little more water if chutney is too thick.

• In a medium bowl, combine onion, Mumbai spice blend, cornflour, the plain flour and the water (for the onion). • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of onion mixture in batches and flatten with a spatula. You should get 2-3 bhajis per person. • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper-towel lined plate and season with a pinch of salt.

TIP: Add extra olive oil between batches as needed.