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serves
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Ingredients
- 400 grams chicken thigh fillets
- 1 tbsp extra virgin olive oil
- 2 tsp Indian curry paste of choice
- 1 cup reduced-fat Greek natural yoghurt
- 4 potatoes
- 2 cups green beans
- 2 tbsp fresh coriander chopped
Ingredients
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Instructions
- Preheat oven to 180C.
- Combine half the oil, curry paste and half the yoghurt with chicken thighs and marinate for 30 minutes.
- Cut potatoes into chunks (no need to peel) and place in a large roasting tray with the remaining oil. Add the marinated chicken and bake for 40-45 minutes until cooked through.
- Ten minutes before serving, steam the beans until tender crisp.
- Serve chicken and potatoes with beans on the side. Sprinkle with coriander and dollop over remaining yoghurt.
Recipe Notes
388 calories per serve