Mild North Indian Chicken & Bombay Potatoes

While the potato is baking, finely chop the garlic. Roughly chop the tomato and mint. Zest the lemon to get a pinch, then slice into wedges. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a second small bowl, then add the Greek-style yoghurt, lemon zest and a generous squeeze of lemon juice and whisk to combine. Season to taste and set aside.

In a medium bowl, combine the mild North Indian spice blend, the salt and a drizzle of olive oil. Add the chicken breast, then season with pepper and toss to combine. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, add the tomato, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. When the potatoes are done, add the mint to the tray and gently toss.