Begin by crushing your garlic and coriander in a mortar and pestle until a rough paste is formed. In a large pot, heat the olive oil and pan fry the garlic and coriander for 1 to 2 minutes. Add the coriander cumin and Tumeric and pan fry for 30 seconds. Add the water to stop the spices from burning.
Add the salt, pepper, stock, Bay leaf, diced potato and the chicken breast to the pot. Allow this to simmer on a medium boil. Once the chicken is cooked remove the chicken and shred. Once the potato is cooked, add the chicken back in. Garnish with fresh coriander and lemon juice
Egg noodle rice
In a pot melt your ghee over high heat, add the egg noodles and toast until brown. Add your rice and toast for 3 to 4 minutes. Stop the cooking process by adding the water, salt and pepper. Bring to the boil. Once boiling reduce the heat and place the lid on the pot. Allow to cook for 20 minutes. When it has cooked, fluff up with a fork and prepare to serve.