Ingredients
For the chicken goujons:
1 tbsp olive oil
1 chicken breast, skin removed and cut into strips
one third onion, chopped
3 bacon rashers, chopped
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp curry powder
For the Bombay potatoes:
1 tbsp olive oil
one third red onion, chopped
1 potato, peeled and diced
1 tsp curry powder
190ml/½ pint boiling water
30g/1oz tomato purée
1 tbsp tomato ketchup
1 tsp grainy mustard
30g/1oz honey

Method
1. Preheat 2 medium frying pans and the oven to 200C/400F/Gas 6.
2. Heat the oil for the chicken in one of the frying pans.
3. Add the chicken and fry until browned.
4. Add the onion and bacon and fry for a further 2 minutes.
5. Add the spices. Stir well to coat chicken with the spices.
6. Transfer chicken to the oven for a further 8 minutes.
7. Heat the oil for the potatoes in the second frying pan.
8. Add the onion and potato and sauté for 3 minutes.
9. Add the curry powder. Stir well.
10. Add the boiling water, tomato purée, ketchup, mustard and honey. Stir well.
11. Transfer the potatoes to the oven for a further 6 minutes.
Check the chicken - if it is too dry add some of the liquid from the potatoes.
12. Remove the chicken and the potatoes from the oven.
13. Place the chicken on a plate. Add a spoon of the potatoes and serve.