Nutritious Curried Yoghurt Chicken Breast

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 2g chilli flakes
• 5g vadouvan curry powder
• 130g natural yoghurt
• 300g free-range chicken breast fillet
• 150g green beans
• 1bunch coriander
• 1pcs lime
• 23ml olive oil
• 10g butter

Method

1. Step 1 — Roast sweet potato wedges
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 2cm-thick wedges. Put on the lined tray, drizzle with 2 tsp olive oil, scatter with a pinch of chilli flakes (or omit if you prefer), season with salt and toss to coat. Roast for 20-25 mins until golden and tender.
2. Step 2 — Marinate chicken
   Meanwhile, combine the curry powder and 2 tbs yoghurt in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the yoghurt mixture and turn to coat.
3. Step 3 — Prep ingredients
   Bring a small saucepan of water to the boil for the beans. Trim the beans. Pick the coriander leaves, discarding the stems. Finely grate the zest of half the lime, then cut the whole lime into wedges.
4. Step 4 — Cook chicken
   Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Make yoghurt sauce
   While the chicken is cooking, combine the lime zest, remaining yoghurt and 1 tbs water in a bowl. Season with salt and pepper.
6. Step 6 — Cook beans and serve
   Cook the beans in the pan of boiling water for 3 mins or until tender. Drain and return to the pan. Add 10g butter, season with salt and pepper and toss to coat. Divide the chicken, sweet potato wedges and beans among plates and scatter with the coriander. Serve with the yoghurt sauce, lime wedges and remaining chilli flakes, if desired.

Allergens

Milk, Sulphites