|Energy (Kcal) 493||24%|
|Energy (KJ) 2074||24%|
|Saturated Fat 4.2g||13%|
|Total Sugars 8.5g||9%|
Pre-heat your grill to medium.
Cook the potatoes in salted boiling water for 3-4 minutes and drain.
For the marinade, mix the yoghurt, curry powder, garam masala, chilli powder and coriander in a bowl. Add the chicken and leave to marinade for as long as you can.
Add the chicken to a grill tray. Toss the potatoes in the remaining marinade and place on the same tray ideally in a single layer. Pop under the grill for about 15-20 minutes, turning the chicken every so often.
Whilst the chicken is cooking make the salad by add simply mixing the peeled, cored and chopped cucumber, spinach, red onion, tomatoes with the lime juice and olive oil.
Mix the yoghurt and cumin seed together in a separate small serving bowl.
Serve the chicken and potatoes with a handful of the salad, then finish with a drizzle of the cumin yoghurt.
2 medium Smooth potatoes, such as Roosters, peeled and sliced
4 chicken thighs, skinned and boned
2tbsp natural yoghurt
1tsp medium curry powder
1tsp garam masala
½ tsp chilli powder
1 tbsp. olive oil
1tbsp chopped fresh coriander
For the salad
½ cucumber, peeled, cored and sliced
2 handfuls fresh spinach
½ red onion, finely sliced
2 tomatoes, roughly chopped
5g fresh mint
Juice of 1 lime
1tbsp olive oil
½ tsp cumin seeds (only if you have any)
Drizzle of yoghurt
Low in sat fat
Putting potatoes in a omelette helps to make it more filling. This is a great twist on a classic omelette recipe and is tasty too.
For a twist on a Saturday night takeaway without the noodles, why not try this delicious Potato Pad Thai recipe for a healthy treat night?
Bengali spiced Potato & Fish Curry
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!