Soak soya mince in warm salted water for 20 odd minutes. Squeeze the water, wash twice or thrice in water, squeeze well and keep aside.
Heat 1 tbsp olive oil, fry the chopped onions and garlic till golden brown.
Add the chopped tomatoes, cubed potatoes, ginger paste, cumin powder, coriander powder, turmeric powder, chopped green chillies, a sprinkle of salt and cook over a medium flame till oil is released and potato is tender.
Throw in the peas and soya mince and cook over a low flame for 10-15 minutes. Season with salt and if you prefer, just a dash of sugar. Finish with coriander leaves. Allow to cool.
For Chicken Roulade
Wash and clean the chicken breast pieces and pat dry. Take a paring knife and carefully carve a horizontal slit along the side of the thicker end of the breast, gradually widening the slit into a pocket by running the knife around. (Take special care that you do not cut through to the other side of the chicken breast). Clean the inside of the pocket.
Wrap a chicken breast in a cling film, flatten with a mallet. (Feel free to use a rolling pin in case you don’t have a mallet). Repeat for all the breast pieces.
Season the chicken, including the inside of the pocket, with salt and pepper. Keep aside for 15 minutes.
Take a fillet and place the soya-mince filling lengthwise and gently roll to a cylindrical roll. Secure with kitchen twine.
Brush the filled pockets with olive oil. Heat a greased frying pan, sear the chicken pockets, one side and then the other, till lightly browned.
Reduce heat and cook with lid on till the pockets are just cooked, about 5 minutes. (A skewer inserted into the thickest part of the chicken should come out clean). Give it a standing time of 5 minutes.
Cut into thick slices. Serve hot with burnt butter sauce, boiled green peas and cucumber salads.
For Burnt Butter Sauce
Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3-4 minutes.
Remove from heat and whisk in the kashundi and honey until emulsified.