Chicken with curried potato and yoghurt

Neil Perry's quick chicken and chips.
Neil Perry's quick chicken and chips. Photo: William Meppem
Difficulty
Easy
Dietary
Gluten-free

This is a nice, easy dish, with the curried potato mixing perfectly with the chicken and the yoghurt. It would also be great if you used prawns instead of chicken. Serve it with white rice and mango chutney.

Ingredients

4 x 140g chicken breasts, skin on

sea salt

3 tbsp vegetable oil

freshly ground black pepper

1 lemon, quartered

For the yoghurt

200g sheep's milk yoghurt (Meredith Dairy brand)

sea salt

freshly ground black pepper

juice of ½ a lemon

For the curried potatoes

500g kipfler potatoes, peeled and cut into 2cm-thick lengths

1 red onion, sliced

10 curry leaves

1 tsp ground turmeric

½ tsp curry powder (check gluten-free if required)

¼ tsp freshly ground black pepper

1 tsp dried mild chilli flakes

1 tsp salt

4 tbsp coconut oil

Method

1. Remove the chicken breast from the fridge an hour before cooking and season with sea salt.

2. Mix the yoghurt with salt, pepper and lemon juice to taste.

3. Put the chopped potato, red onion, curry leaves, turmeric, curry powder, pepper, chilli and salt into a bowl and mix well, making sure the potato pieces are well coated.

4. Heat the coconut oil in a heavy-based pan over high heat. Add the potato mixture and fry for 2-3 minutes, then reduce the heat to low. Add 100ml water, cover and cook for 20 minutes, turning them every few minutes so they don't stick. When the potatoes are tender, reduce heat and keep warm.

5. Add the vegetable oil to a heavy-based saucepan large enough to fit all 4 chicken breasts over a high heat. Add the chicken breasts skin side down, then reduce heat to medium and cook for about 6 minutes. Carefully turn over – the skin should have a nice brown colour. Cook for another 6-8 minutes until just cooked, remove from heat and allow to rest for 10 minutes.

6. On each of four large plates, place a spoonful of the curried potato, then a chicken breast. By all means, slice the chicken breasts before adding to the curry for more of a restaurant vibe. Spoon over a dollop of yoghurt, add a good grind of pepper, and a lemon quarter on each plate. Serve immediately.

Find more of Neil Perry's recipes in the Good Food Favourite Recipes cookbook.

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