Tandori Roasted Chicken with Spicy Sweet Potato and Mint Raita
This is great weekday supper dish. You could marinate the chicken the day before or 5 minutes before and it is really easy to make. Make this with a whole roast chicken or with chicken breasts, both work really well.
Yield: 2 Servings Ready in 45 minutes
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|2 mediumChicken breasts; boneless and skinless|
|3 tablespoonsPataks Curry Paste; select a heat you like|
|4 tablespoonsGinger; grated|
|2 tablespoonsGarlic; grated|
|2 tablespoonsCoriander; chopped|
|2 mediumSweet potatoes; peeled and chopped into small pieces|
|Pinch Dried red chilli|
|1 Lime; Zest|
|1 tablespoonMango Chutney|
|1 tablespoonMint Sauce|
Tandori Roasted Chicken with Spicy Sweet Potato and Mint Raita Preparation
Preheat oven to 180 degrees centigrade or 350 degrees fahrenheit
To make the marinade, blend the yogurt with the Currey paste, garlic, gingers and coriander.
Coat the chicken breast in the marinade, cover and leave in the fridge for as long as you can.
Now cook the sweet potato by putting it in a pan of cold water and simmer until the potato is cooked.
Drain well and then add the lime zest, chilli and the mango chutney. Leave to one side and reheat when necessary.
To cook the chicken, place the breasts on a baking tray and cover them with foil. Cook in the oven for 15 minutes.
After 15 minutes take the foil off and continue to cook for another 10 minutes. If you are using large chicken breasts, they will need to be cooked for a bit longer.
For the Raita mix the mint sauce and yogurt together.
Serve the chicken and potato with the Raita and top with some additional coriander.
You can prepare this dish the day before by marinating the chicken and cooking and preparing the sweet potato and Raita.
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