Ingredients : 8oz (225g) Greek style plain yogurt handful of fresh cilantro leaves, finely chopped, plus extra for garnish 2 tbsp medium hot curry powder 4 large skinless boneless chicken breast halves (preferably free range), about 7oz (200g) each 8oz (225g) baby new potatoes, halved if large 1 tbsp olive oil sea salt freshly ground black pepper 1 lemon, cut into wedges
Preparation Time: 10 Mins Cook Time: 30 Mins SERVES 4
Directions : 1. Preheat the oven to 400°F (200°C). Combine the yogurt, cilantro, and 1 tablespoon of the curry powder in a large bowl. Season with salt and pepper, and mix well. Add the chicken pieces, and leave to marinate for a few minutes. 2. Arrange the coated chicken pieces in a shallow roasting pan without crowding, and roast in the oven for about 30 minutes until cooked through and lightly charred. 3. Meanwhile, put the potatoes into a separate roasting pan. Drizzle with the oil, and add the remaining curry powder. Mix together using your hands until the potatoes are evenly coated then roast in the oven for 20 minutes or until golden. 4. Serve the chicken and potatoes together with a sprinkling of cilantro and the lemon wedges on the side.
