Heat a deep frying pan or flameproof
casserole dish and add 2 tsp of the oil.
Brown the chicken breasts quickly but
well on both sides, then remove to a
plate. Turn down the heat and add the
remaining oil, the onions, ginger and
garlic. Fry gently until soft. Add the spices
and cook for a few mins, stirring.
Stir in the vinegar, sugar, tomatoes and
coconut milk. Bring to a simmer and
bubble for 10 mins. Roughly chop the
chicken breasts and stir into the pan with
any chicken juices and the peppers.
Simmer for another 20 mins until the
chicken is cooked through and the sauce
reduced a little. Take off the heat, stir in
the coriander leaves and season to taste
– it will need a good seasoning.
To make the topping, put the potatoes
in a big pan of water, bring to the boil,
then boil until cooked – 10-15 mins depending on how big your chunks are.
Drain really well, then tip back into the
pan and steam-dry for a few mins.
Add the coconut milk and turmeric to
the pan, and mash really well. Season
with the lemon juice and some salt,
then stir through the spring onions and
Spoon the chicken masala into a
baking dish. Dollop on spoonfuls of
mash to cover, then sprinkle over the
kalonji seeds. Can be covered and
chilled for up to 2 days (or frozen for
up to a month).
Heat oven to 200C/180C fan/gas 6
and bake for 25-30 mins (or 45 mins
from chilled) until hot through and
crisping on top. Serve with naan
bread, if you like.