Pre-heat your oven to 200 degrees. Separate the coriander leaves from the stems and roughly chop them. Separate the mint leaves from the stems and very finely chop them. Discard all the stems.
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. 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.
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 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. 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.
Remove your baked chicken from your oven, fold in the coriander leaves and serve on your dosa pancakes, alongside a dollop of mango chutney, a small handful of fresh spinach leaves and your mint raita. You should have about two pancakes each. Enjoy!