Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 200grams Greek-style yoghurt
- 1 handful fresh coriander (finely chopped)
- 2tablespoons hot curry powder
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 large skinless chicken breast fillets
- 250grams baby new potatoes
- 1tablespoons olive oil
- 1 lemon (cut into wedges, to serve)
Method
Step 1 of 4
Preheat the oven to 200°C. Put the yoghurt, coriander, and 1 tablespoon of the curry powder in a large bowl. Season with salt and black pepper, and mix well. Add the chicken pieces, and leave to marinate for a few minutes.
Step 2 of 4
Sit the coated chicken pieces in a roasting tin, and roast in the oven for about 30 minutes until cooked through and lightly charred.
Step 3 of 4
Meanwhile, tip the potatoes into a separate roasting tin. Drizzle over the olive oil, and add the remaining curry powder. Mix together using your hands, then roast in the oven for about 20 minutes until golden.
Step 4 of 4
Serve the chicken and potatoes together with a sprinkling of extra coriander and the lemon wedges. Serve a crisp green salad on the side, if you wish.
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