The kind of Indian plate you make on repeat. tamarind and jaggery, a proper bake, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the garam masala and the rest of the tamarind and jaggery flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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