Calorie-Conscious Curried Chicken Breast

Nutrition per serve

Ingredients

• 400g chat potatoes
• 2clov garlic
• 1pcs long green chilli
• 300g free-range chicken breast fillet
• 5g vadouvan curry powder
• 130g natural yoghurt
• 1pcs Lebanese cucumber
• 1pcs tomato
• 50g baby spinach leaves
• 15ml olive oil
• 15ml extra virgin olive oil
• 13ml red wine vinegar

Method

1. Step 1 — Par-boil potato
   Quarter the unpeeled potatoes. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 8 mins (the potato will only be partially cooked). Drain.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Finely chop the chilli, discarding the seeds if less heat is desired. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Combine the curry powder, half the garlic, 2 tsp yoghurt and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
3. Step 3 — Fry potato
   Heat 2 tsp olive oil in a large frypan over medium heat. Add the remaining garlic and half the chilli (long chillies are normally mild but if you prefer zero heat, omit the chilli). Cook, stirring, for 1 min or until fragrant. Add the potato, season with salt and cook, turning occasionally, for 10 mins or until golden and cooked through.
4. Step 4 — Cook chicken
   While the potato is cooking, heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until golden and cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Make salad
   Combine 3 tsp extra virgin olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Quarter the cucumber lengthwise and cut into chunks. Cut the tomato into thin wedges. Add the cucumber, tomato and spinach to the dressing and toss to combine.
6. Step 6 — Make chilli yoghurt
   Combine the remaining yoghurt, remaining chilli and ½ tsp red wine vinegar in a bowl and season with salt and pepper. Slice the chicken. Divide the potato, salad and chicken among plates and drizzle the chicken with any resting juices. Serve with the chilli yoghurt.

Allergens

Sulphites, Milk