Baked Chicken & Bombay Potatoes
- Prep: 15 minutes
- Cook: 30 minutes
- Serves: 4
INGREDIENTS
- 500g baby new potatoes, halved if large
- 1 tbsp oil
- 500g chicken breast fillets, cut into chunks
- 1 onion, sliced
- 1 clove garlic, chopped
- ½ tsp turmeric
- ½ tsp mild chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp LoSalt
- 400g can chopped tomatoes
- 28g pack fresh coriander, chopped
- 150g tub low fat natural yogurt
METHOD
- Preheat the oven to 200oC, gas mark 6.
- Cook the potatoes in boiling water for 5 minutes and drain.
- Meanwhile, heat the oil in a large frying pan and fry the chicken and onion for 4-5 minutes, add the garlic, spices and LoSalt and cook for 1 minute.
- Stir in the tomatoes, 150ml water and potatoes, bring to the boil and transfer to a roasting tin.
- Bake for 30 minutes or until the chicken is cooked throughout and potatoes are tender. Stir in half the fresh coriander.
- Mix together the yogurt and remaining coriander and serve with the chicken and Bombay potatoes.