Mumbai Chicken & Spiced Potatoes

While the potato is roasting, thinly slice the brown onion. Finely chop the garlic. Grate the carrot. Thinly slice the mini white turnips. Pick the mint leaves and finely chop. In a medium bowl, combine the Mumbai spice blend, brown sugar and a drizzle of olive oil, then season with salt and pepper. Add the boneless chicken drumsticks and turn to coat. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and brown mustard seeds, season and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a large bowl.

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 lined oven tray and bake until cooked through, 10-12 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the carrot, turnip, mixed salad leaves and mint in a second large bowl. Add the vinegar, then drizzle with olive oil and toss to coat. Season to taste.