If using free range chicken...boil for about 30 minutes in salty water with garlic and ginger. If using broiler chicken just marinate with the ginger garlic paste for about 30-60 minutes.

Once your chicken is ready...boiled or marinated deep fry until golden brown and set aside

On a shallow pan fry your diced onion until golden brown. At this point you can add your most favourable seasoning. For me curry powder and more garlic ginger works for me.

Add your diced tomatoes and bell pepper and cook until you get a thick paste. Dont forget your salt. Add the chicken pieces at this point and cook for about 10 minutes to incorporate the flavours. Add the chopped coriander at the last minute for that fresh green look.

For the roast potatoes...Boil until ready but not soagy. Heat oil in deep frying pan and fry your potatoes until golden. Serve with or without sauce. I love me some mango chutney....funny right sweet and savoury together. I looooove

For the kachumbari.... Dice your onion and soak in hot water to get rid of the sharp sting you get when biting into a raw onion... Separately dice your tomato, bell pepper and coriander then add your drained onion. Mix well. Season with salt and pepper. Squeeze in some lemon juice and a teaspoon and mix again. Ready to serve. Do enjoy and lemme know how it goes.