Take a traditional chicken dish and give it a twist with a refreshing marinade.
Ingredients:
8oz (225g) Greek-style plain yogurt
handful of fresh cilantro leaves, finely
chopped, plus extra for garnish
2 tbsp medium-hot curry powder,
preferably Madras
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 and freshly ground black pepper
1 lemon, cut into wedges
handful of fresh cilantro leaves, finely
chopped, plus extra for garnish
2 tbsp medium-hot curry powder,
preferably Madras
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 and freshly ground black pepper
1 lemon, cut into wedges
Preparation:
1. Preheat the oven to 400°F (200°C).Combine the yogurt, cilantro, and 1 tbsp 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 evenly2. 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.
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.
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