Chicken breasts in cilantro yogurt

SERVES 4

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 freerange), 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

Method:

1 Preheat the oven to 400°F (200°C). Combine the yogurt, cilantro, and 1 tablespoon 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 evenly 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.

Chicken breasts in cilantro yogurt