Indian Chicken Thigh Grain Bowl

Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the garam masala and the rest of the tamarind and jaggery flavours, letting them cook out for a minute until fragrant.

Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped coriander and serve while hot.