Mix 15ml oil with ginger, garlic, salt, and peppers to create a rub.
Apply the mixture to the chicken and refrigerate for 30 minutes.
Heat the remaining oil in a wok and fry the onion for two minutes.
Add marinated chicken and stir-fry for 10 minutes.
Add chillies and 200ml boiling water, then simmer covered for 10 minutes.
Stir in lemon juice and garnish with fresh coriander.
Heat oil in a pan and fry onions, chillies, garlic, and potatoes for seven minutes.
Add cauliflower and fry for three minutes until browned.
Mix in turmeric, cumin, coriander, salt, and garam masala and fry for five minutes.
Add butter, 75ml water, simmer covered for five minutes, and stir in ginger.
Serve the seasoned potato and cauliflower alongside the black pepper chicken.