Chicken Dosa Pancake with Sticky Mango Chutney

In a small bowl, mix together the chopped mint, yoghurt and 1/4 tsp of salt. Pop it in your fridge for later - this is your mint raita!

Cut your onion in half through the root, peel, and slice thinly into half moon shapes. Peel and finely chop the garlic (or use a garlic crusher if you have one!). Slice the chicken breasts at 2cm intervals lengthways.

Combine the onion, garlic, chicken, curry powder, 1 tbsp of olive oil and a pinch of salt on a baking tray and thoroughly mix. Put in your oven for 16 mins or until the chicken is cooked through and the onions are soft. Tip: The chicken is cooked when it is no longer cooked in the middle

Whilst your spiced chicken is cooking, you can get on with making your Indian dosa pancakes. In a large bowl, combine the chickpea flour, nigella seeds and ½ tsp of salt. Slowly whisk in 350ml of water to make a batter.

For the perfect pancake you need a super hot frying pan, so pop 1 tsp of oil in a large frying pan over high heat. While this heats up, measure exactly 5 tbsp of batter into a cup.

Once the oil starts to sizzle in your pan, use kitchen paper to rub the excess oil away (your pan is still on the heat when you do this so be careful). Pour your batter from the cup. Quickly move your pan to ensure your batter covers the base of your frying pan. Leave to cook for 1 minute, then flip and cook the other side for a further minute. Both sides should be slightly golden brown and fluffy.

Transfer your cooked pancake to a plate and cover with foil to keep warm, whilst you cook your other pancakes in the same way. Tip: You can save time by measuring 5 tbsp of batter for your next pancake whilst another pancake is cooking.