Mix together the marinade ingredients for the chicken and coat the breasts in it.
Marinate for at least 2 hours, but ideally overnight.
In a casserole pot, or large saucepan, heat the oil to a high temperature and fry the potatoes and the peppers for 5-7 minutes to soften slightly, and then add the spices and stir until well coated.
Add the remaining ingredients, bring to the boil and then cover and simmer for at least an hour until the potato is soft and the sauce is thickened.
Heat a griddle pan to a high temperature and cook the chicken for 2 minutes. Flip and cook on the other side for 2 minutes and continue this until the chicken is cooked. Mine took about 6 minutes, but it will depend on the temperature of your pan and the thickness of your chicken
Once cooked, remove from the heat, stand for 2 minutes and then slice; before plating up with the rice and the roots and then finishing off with the peanuts and coriander.