• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.

• Meanwhile, thinly slice brown onion (see ingredients). Finely chop garlic. Roughly chop tomato. Grate carrot. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion with a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and brown mustard seeds and cook until fragrant, 1 minute. Transfer to a large bowl.

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a second large bowl, combine carrot, tomato, mixed salad leaves, a drizzle of olive oil and white wine vinegar. Season to taste. • To the bowl with the onion, add potato and toss to combine. • Slice spiced chicken. • Divide chicken, bombay potatoes and tomato salad between plates. • Drizzle garlic sauce over chicken to serve. Enjoy