Quick Indian Chicken Supreme with Turmeric Potatoes

This is one of those fabulously flavoured dinners with little effort, but all the taste. I rarely use curry pastes as I love making them so much myself - but time was of the essence. So I quickly went and bought a jar of Pataks Jalfrezi paste. In the past I have found them a little salty for my taste - but mixed with plenty of yoghurt as a marinate - is perfect.

You can buy chicken supreme in some stores; its just chicken breast on the bone with the wing attached. What I have started doing is buying a whole chicken and cutting it into four, so you can have 2 chicken supremes and two chicken legs, which you can pop into the freezer for later. All you need is a good pair of kitchen scissors! See bottom of the page for how to joint the chicken.

Ingredients:            (Serves 2)

2 skinless chicken supremes

3 tbsp. Pataks Jalfrezi paste

1/2 cup good natural yoghurt (I used Greek full fat yoghurt)

2 large potatoes

2 tsp turmeric

2 tsp garlic powder

1/4 tsp salt

1/4 tsp. black pepper

few tbsp. olive oil

Method:

Slash the chicken breast part with a sharp knife and put into a zip lock bag. Add the yoghurt and paste and seal. Massage the flavours into the chicken well and pop in the fridge while you prepare the potatoes.

Peel and cut the potatoes into chunks (like mini roast potatoes). Put into boiling water and boil for about 3-4 minutes. Drain in a colander and put back into the saucepan. Cover and shake the pan to roughen up the edges, which will make them more crispy when cooked.

Set the oven to 200 C. Mix the turmeric, garlic powder, salt and pepper into a large bowl and add the potatoes and 2 tbsp. oil. Stir well to combine and pile onto a large baking tray, leaving a space in the middle for the chicken.

Take the chicken out of the zip lock bag, discarding the marinade. Add the chicken to the middle of the potatoes and drizzle with a little more oil. Cook for 40 minutes.

 

Serve with salad and enjoy!

Note: To cut a chicken into four as described above, use your scissors to cut through each side of the spine and discard. Turn the chicken breast side up and press gently to flatten a little, spreading out the legs. Use a sharp knife to cut through the breasts, then the scissors to cut through the breastbone. You should have two halves of chicken. Now simply cut the legs away from the breast, leaving the wings attached to the breasts. Trim any excess fat and you should now have 2 chicken supremes and 2 chicken legs.