This is a dish that I made my own based originally on a Jamie Oliver recipe.

Ingredients:

• 4-6 chicken breasts (with skin is a big plus)
• Two thumb chunks of ginger
• As much garlic as you can peel (like all dishes)
• A few tatties
• Couple of onions
• One bell pepper
• Couple of tomatos
• Halloumi

Spices / herbs / oil:

• Mustard seeds (a small handful, the cute small black ones)
• Dried curry leaves (a small handful, crush 'em)
• Black pepper & salt (to taste)
• Turmeric (teaspoons worth)
• Olive oil (lots)

(if you have a hard time finding dried curry leaves or black mustard seeds, the dish will work without them but will have 15% less soul and texture)

Instructions

If you have a big deep oven and element proof steel tray then you can do the whole process in one thing. An over proof pan also works but has less space. Otherwise just do the initial cooking on the element in a pan and transfer over into some kind of big oven proof steel or glass dish.

1. Julienne the ginger, slice the garlic.
2. Prep all the other veggies & halloumi into bite sized chunks and set aside in one container. Leave the skin on the potatoes unless you're a monster.
3. In your cooking dish on a medium hot element chuck in a bunch of olive oil and throw in the mustard seeds and curry leaves, cook until crackling a bit (usually like 30 seconds)
4. Add in the garlic and ginger, cook until nice and fragrant (not too much 'cause they're going in the oven later), so something like 30 seconds+.
5. Add in the turmeric and mix it in and let cook for a few moments until fragrant.
6. If you're doing the whole process in one dish, you can now chuck all the veggies in. If not, put the veggies into an oven proof dish, and then pour the ginger/garlic/oil stuff on top.
7. Add a bunch of black pepper and salt.
8. Add the chicken breasts in. Mix everything together so everything is nicely coated with the oil mixture. Position the chicken breasts roughly on top so they're not buried, skin side up (if they have skin)
9. Cook in the oven at around 200C for 45 minutes or until everything's looking nice and brown / or crispy at the top.
10. Garnish with something green so it's pretty!