Chicken with Mango Salad And Bombay Potatoes

Steps

1. a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
2. Cook potatoes in pot of boiling water for 5–8 minutes, until tender. Drain and set aside. While potatoes cook, prepare mango salad. Peel and dice mango 1cm; dice avocado flesh 1cm; thinly slice red onion and cos lettuce.
3. Add all to a medium bowl, along with sesame seeds, lime juice and a drizzle of olive oil. Season to taste with salt and pepper. Set aside. Pat chicken dry with paper towels and season with Bombay spice mix and salt.
4. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook chicken for 2–3 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2–3 minutes before slicing thickly. Reserve pan.
5. While chicken rests, carefully wipe out pan and return to medium heat with a drizzle of oil. Add onion, garlic, ginger and Bombay spice mix and cook for 2–3 minutes, until onion starts to soften and spices become fragrant.
6. Add cooked potato and tomato and cook for 1–2 minutes, until starting to soften. Add coriander and crush potatoes lightly with back of fork. Season to taste with salt and pepper.
7. place mango salad onto a plate. Add Bombay potatoes and top with chicken.