|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
Indian Style Lamb, Potato & Aubergine Dhansak Curry
Jazz up your midweek meal with this quick and tasty curry
Simple yet very tasty Swedish Hassleback potatoes. Enjoy with any meat, salads or simply on their own.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"