Traditionally, basteeya is a sweet and savoury delicacy made from pigeon layered with crushed almonds and egg, enclosed in a filo-like pastry. I decided to add a literal twist to the recipe by shaping the basteeya into snakes.
Heat the oil in a deep, heavy-based frying pan over a medium heat. Add the onion and fry for 5 minutes or until soft and translucent.
Season the chicken with salt and pepper and add it to the pan. Sear for 3–4 minutes, browning on both sides, then drain off any excess fat. Add the garlic, ginger and turmeric and cook for 1 minute until aromatic, tossing the chi