oven-baked chicken & bombay potato curry


prep: 15 mins, cook: 30 mins, serves 4

500g baby new potatoes, halved if large
1 tbsp oil
500g chicken breast fillets, cut into chunks
1 onion, sliced
1 clove garlic, chopped tsp turmeric
½ tsp mild chilli powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp LoSalt
400g can chopped tomatoes
28g fresh coriander, chopped
150g tub low fat natural yoghurt

Preheat the oven to 200°C, gas mark 6.

Cook the potatoes in boiling water for 5 minutes and drain.

Meanwhile, heat the oil in a large frying pan and brown the chicken and onion for 4.5 minutes, add the garlic, spices and LoSalt, cook for 1 minute.

Stir in the tomatoes, 150ml water and potatoes, bring to the boil and transfer to a roasting tin.
Bake for 30 minutes or until the chicken is cooked throughout and potatoes are tender. Stir in half the fresh coriander.

Mix together the yoghurt and remaining coriander and serve with your curry.

Energy; 316 kcals, Fat; 5.3g, Saturates; 0.9g, Sugars; 10.7g, Salt; 0.45g