• 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. Grate carrot. Halve snacking tomatoes. • 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, brown mustard seeds and a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large heatproof bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. TIP: The spice blend may char in the pan, this adds to the flavour!

• Meanwhile, combine a drizzle of the white wine vinegar and olive oil in a second large bowl. Season, then add carrot, tomato and mixed salad leaves. Toss to combine. Set aside. • Transfer roasted potato to the bowl with the cooked onion. Toss to combine.

• Slice Indian-style chicken. • Divide chicken, roast potatoes and cherry tomato salad between plates. • Drizzle garlic sauce over chicken to serve. Enjoy!