Indian-Style Spiced Free Range Chicken Schnitzel

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and take your chicken out of the fridge, open the packet and let it air

Chop the waxy potatoes in half, lengthways

Add the chopped potatoes to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and pepper and give everything a good mix up

Put the tray in the oven for an initial 20-25 minutes or until golden

Add the free range chicken breast portion[s] to a clean chopping board

Slice through the thickest part of the chicken being careful not to cut all the way through to the other side and open it out like a book

Cover with cling film and bash with a rolling pin until you have an even thickness – this is your butterflied chicken

Add a handful of flour to a plate

Add a generous drizzle of vegetable oil to a shallow bowl

Combine your panko breadcrumbs and nigella seeds with your curry powder, a small drizzle of vegetable oil and a generous pinch of salt on a separate plate

Coat the butterflied chicken in the flour, tap off any excess, then add to the vegetable oil and finally press into the panko breadcrumbs firmly to evenly coat all over – this is your breaded chicken

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a medium-high heat

Once hot, add the breaded chicken and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your Indian-style spiced free range chicken schnitzel

Meanwhile, combine your carrot & cabbage slaw mix with half your mayo, half your white wine vinegar (you'll use the rest later!) and a pinch of salt – this is your slaw

Peel and finely chop (or grate) your garlic

Combine the remaining mayo and white wine vinegar with the chopped garlic (not a big garlic fan? Try using less!) – this is your garlic mayo

Once the potatoes are golden, remove the tray from the oven and drizzle over your sriracha (can't handle the heat? Go easy!)

Give everything a good mix up and return the tray to the oven for a final 5 min – these are your spicy potatoes