By Keith Floyd
Although it seems fiddly to eat, chicken left on the bone is the most tasty. Ginger complements chicken (and duck) very well and, despite its simplicity, this is a warming dish, the heat coming from the raw scallion instead of chile.
Heat some vegetable oil in a skillet and stir-fry the chicken pieces until they are golden, then season with salt and pepper.
Stir in the garlic, ginger, cumin, and garam masala and stir-fry until the pieces are well coated.
Add the lemon juice and chicken stock and simmer gently until the chicken is tender.
At the last minute, add the chopped scallions—they are raw rath