Chicken with yoghurt and coriander chutney
4 servings
25 minutes
Recipe from James Martin's book Fast cooking
1
Peel the potatoes and slice them into 3 mm thick rounds. Heat a large skillet, pour in some oil, and fry the potatoes on both sides until golden brown. Sprinkle with sea salt. Place in a warm spot.
- Potato: 300 g
- Vegetable oil: 25 ml
- Sea salt: to taste
2
Chop the chili pepper. Whisk together honey, soy sauce, juice and zest of two limes, chili, and oil. Season with salt and pepper. Submerge the chicken in the prepared marinade.
- Chili pepper: 1 piece
- Honey: 50 g
- Soy sauce: 25 ml
- Lime: 3 pieces
- Vegetable oil: 25 ml
- Sea salt: to taste
- Ground black pepper: to taste
- Chicken breast with skin: 4 pieces
3
Heat oil in a large skillet, place the chicken skin-side down, and fry for 4-5 minutes on each side. The chicken should be golden brown and fully cooked. Remove from the skillet and let it rest.
- Vegetable oil: 25 ml
- Chicken breast with skin: 4 pieces
4
While the chicken and potatoes are cooking, grate about 1 tablespoon of ginger and chop the cilantro. Whisk yogurt, chili sauce, lime juice, and zest with cilantro and ginger for the chutney.
- Candied Ginger: to taste
- Coriander: 1 bunch
- Greek yogurt: 250 ml
- Sweet chili sauce: 25 ml
- Lime: 3 pieces
5
Cut the chicken into pieces. Place on plates with fried potatoes and a spoon of yogurt and cilantro chutney.
- Chicken breast with skin: 4 pieces
- Potato: 300 g
- Greek yogurt: 250 ml
- Coriander: 1 bunch