Chicken with yoghurt and coriander chutney

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.

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.

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.

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.

Cut the chicken into pieces. Place on plates with fried potatoes and a spoon of yogurt and cilantro chutney.