Packed with colour and flavours from the subcontinent, this recipe combines grilled turmeric chicken with spiced potatoes and silverbeet to make a delicious dish the whole family will enjoy. Finished with a hit of lemon and a dollop of yoghurt to round it out.
30 Minutes. Free Range. Gluten Free. Sugar Free.
Bring a large pot of salted water to boil. Peel and wash potatoes. Cut into bite sized pieces. In a bowl combine the chicken with half the spice mix, a good drizzle of olive oil and salt. Set aside. Add potatoes to boiled water. Cook for 10 minutes. Drain and set aside.
Heat a large non-stick fry pan or grill pan to a medium to high heat. Place chicken into the pan and cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover with foil and rest. Reserve pan to cook potatoes.
Remove white stalks of silverbeet then cut into 1cm strips. In the same pan as the chicken was cooked, add a good drizzle of olive oil, the mustard seeds and curry leaves. Once the mustard seeds start to pop, add the potatoes, 1/4 cup of water and remaining spice mix. Stir fry for a 3-4 minutes, making sure the potatoes are well coated. Add the silverbeet. Stir, cover, reduce heat. Check the silverbeet has wilted then remove from heat.
Plate potatoes and silverbeet with chicken. Top with yoghurt and a squeeze of lemon.
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