Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and grate the garlic and ginger into a dish. Finely chop the coriander leaves and stalks and add them to the dish with 1 tbsp Goan curry paste and 2 tbsp oil. Stir to make a thick paste.

Place the chicken breasts between 2 sheets of baking paper. Use a rolling pin, meat mallet or pestle to bash the chicken breasts till they're roughly 1cm thick.

Add the chicken breasts to the dish marinade and turn to coat them. Give the chicken a good rub to work in all the flavours, then set aside to marinate for 10-15 mins.

Scrub the potatoes and quarter them. Pop them on a baking tray, drizzle with ½ tbsp oil and season with a pinch of salt. Toss to coat, then slide the potatoes into the oven and bake for 25-30 mins till golden and tender.

While the chipped new potatoes bake, peel and finely slice the red onion. Pop it in a mixing bowl and squeeze in the juice from the lemon. Add a pinch of salt and use your hands to scrunch the onion, juice and salt together. The lemon juice will lightly pickle the onions and take away the raw flavour. Set aside while you cook the chicken.

Warm a frying or griddle pan on a high heat for 2 mins. Brush any chunky bits of marinade off the chicken breasts, then add them to the pan (cooking the chicken will release a lot of spice into the air, so make sure your extractor fan is on or open the kitchen window). Fry the chicken for 4-5 mins on each side, till browned and cooked all the way through (if you slice into the chicken breast there should be no pink). Lift the chicken breasts out of the pan onto a plate or board and set aside to rest for 2-3 mins.

Add the salad leaves to the mixing bowl with the pickled red onion and toss to mix.

Serve the chicken cafreal with the chipped new potatoes, salad leaves and pickled red onions.