|Energy (KJ) 2074||24%|
|Energy (Kcal) 493||24%|
|Saturated Fat 2.7g||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 eave 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 Desiree, 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
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
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"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."
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This campaign was originally produced in the framework of a programme co-financed by the European Union