Oven-Baked Goan Style Chicken and Coriander Potatoes
with Fresh Cucumber and Tomato Salad
- Milk
- Sulphites
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the chicken and potatoes in the oven, then all you need to do is dress the salad. You're set for a fabulous dinner!
Ingredients
2 unit(s)
Skin-On British Chicken Breasts
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Goan Style Curry Paste
350 grams
Salad Potatoes
1 unit(s)
Baby Cucumber
125 grams
Baby Plum Tomatoes
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
30 grams
Green Chutney
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the chicken breasts lengthwise down the middle to create two equal-sized, skin-on breasts. TIP: Slice the chicken apart carefully to ensure the skin remains intact. Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Add the chicken to a large bowl with half the yoghurt and the Goan style curry paste. Season with salt and pepper.
Mix the chicken with the spiced yoghurt until evenly coated. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, halve the salad potatoes (no need to peel), quartering any large ones.
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken into the pan, skin-side down. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.
Halve the baby plum tomatoes.
In a large salad bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Once the potatoes have cooked, drizzle over the green chutney and toss to evenly coat the potatoes.
When everything's ready, add the tomatoes, cucumber and salad leaves to the bowl with the vinegar dressing.
Toss to dress the salad. TIP: Don't add the leaves too early or they'll go soggy.
Share the chicken between your plates and drizzle over the honey (see pantry for amount).
Add the coriander potatoes and salad on the side.
Drizzle the remaining yoghurt over the potatoes to finish.
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