Cut chicken into 3 cm cubes. Grate garlic and ginger, dry-toast cumin and coriander two minutes and crush.

Ingredients

• 750 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 35 gOil, mustard
• 22 gGarlic, raw
• 18 gGinger root, raw
• 5 gSpices, pepper, red or cayenne
• 4 gSpices, cumin seed
• 5 gSpices, coriander seed
• 3 gSpices, turmeric, ground
• 7 gSalt, table

Method

1. Cut chicken into 3 cm cubes. Grate garlic and ginger, dry-toast cumin and coriander two minutes and crush.
2. Toss chicken with turmeric, half the chilli and 3 g salt; spread in one layer on a tray.
3. Roast at 220 °C for 18–20 minutes until the largest cube reaches 74 °C. Rest five minutes and cut into smaller bites.
4. Toss warm chicken with mustard oil, garlic, ginger, remaining chilli, toasted spices and 4 g salt. Rest ten minutes.