Tumeric Chicken with Bombay Potatoes and Cucumber Salsa

Tumeric Chicken with Bombay Potatoes and Cucumber Salsa

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, July 16, 2017.
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Yummy turmeric chicken and a refreshing cucumber salsa.

Ingredients

BOMBAY POTATOES

  • 1 bag diced potatoes
  • 2 carrots, diced 1cm
  • ¾ red onion, diced 2cm
  • 2 tablespoons Bombay spice mix
  • ½ bag baby spinach leaves

TURMERIC CHICKEN

  • 1 pack chicken thighs
  • 1 pottle turmeric paste

CUCUMBER SALSA

  • 1 Lebanese cucumber
  • ¼ red onion
  • 2 tablespoons mint leaves
  • Juice of ½ lemon

TO SERVE

  • 1 pottle natural yoghurt

Steps

  1. oven to 230°C. Line an oven tray with baking paper.
  2. Drain any excess liquid from potatoes and pat dry with paper towels. Toss on prepared tray with carrots, red onion, Bombay spice mix and a drizzle of oil. Season with salt and pepper and roast for about 20 minutes, until tender. Turn oven to high grill and cook for a further 5 minutes, until golden.
  3. Pat chicken dry with paper towels and place in a medium bowl with turmeric paste and a drizzle of oil. Season with salt and pepper and set aside.
  4. Finely dice cucumber and red onion and roughly chop mint. Place in a small bowl with lemon juice and a drizzle of olive oil. Season with salt and pepper, toss to combine and set aside.
  5. Heat a drizzle of oil in a large frypan on medium-high heat. Cook chicken for about 4 minutes each side, until cooked through. Set aside to rest before slicing thinly against the grain.
  6. Add spinach leaves to tray with cooked Bombay potatoes and toss to combine.
  7. divide Bombay potatoes between plates and top with turmeric chicken, cucumber salsa and a drizzle of yoghurt.

Nutritional Information

Energy 1920 kj
459 kcal
Protein 31.0g
Carbohydrate 30.8g
Fat 22.9g