1Marinate chicken using first seven ingredients, for 30 minutes.
2Heat Oil, dredge chicken in flour seasoned with salt, deep fry till golden. If you can’t get self raising flour, add 1 tsp baking powder to 1 cup plain flour.
3In a large frying pan heat 4 Tbs oil, fry potatoes till done, remove. In the same pan sauté carrots, capsicum and peas. Set aside.
4To prepare white sauce: In a heavy pan heat 2 tablespoon butter add 2 tablespoons flour, stir using a whisk till the mixture bubble (30-40 seconds), quickly add 220ml cold milk and 220 water. Keep whisking till thickened. Add seasoning, I use 1 stock cube and a pinch of mixed dried herbs (basil, rosemary)
5Assembly: Prepare salad, mix together orange wedges and corn, seasons, squeeze half lime. Set on plate using border of tomato slices. Place chicken on sautéed veges and white sauce, arrange potato wedges on side, garnish with coriander leaves.