Tandoori Chicken and Cucumber Kachumber

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 8, 2018.

Marinate chicken in tandoori spice mix overnight, if desired. Simply store, covered, in the fridge.

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Dice potatoes 1cm. Toss potatoes and first measure of spice mix on prepared tray with a drizzle of oil. Season and roast for about 20 minutes, until tender. Pat chicken dry and toss with second measure of spice mix and a drizzle of oil. Season and set aside.
Combine vinegar, oil and mustard in a medium bowl. Finely dice cucumber, capsicum and red onion. Thinly slice spring onion and mint leaves. Add to bowl with dressing, toss to combine and season to taste.
Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook chicken, skin-side-down, for about 3 minutes until golden and crispy. Turn and cook for about 1 minute until golden but not cooked through.
When potatoes are tender, add chicken to tray, skin-side-up and cook for a further 3 minutes, until chicken is cooked through. Set chicken aside to rest. Add spinach leaves to tray with potatoes and toss to combine.
Slice chicken thinly against the grain.
To serve, dollop Bombay aioli onto plate and spread out in a large circle. Place Bombay potatoes in the middle and top with tandoori chicken and cucumber kachumber. Garnish with mint leaves.