Ingredients

Traybake

• 300g potatoes, cut into wedges

• 3–4 garlic cloves, smashed

• 1 onion, cut into wedges

• 2 red peppers, sliced

• 1 red chilli, finely sliced

• 1 tbsp curry powder

• 1 tbsp curry paste (Madras works beautifully)

• Drizzle olive oil

• Salt & pepper

Chicken Marinade

• 1kg chicken thighs (skin on for flavour)

• 1 tbsp curry powder

• 1 tsp turmeric

• 2 tbsp curry paste (Madras)

• Generous salt & pepper

Mint Yoghurt Sauce

• Juice of ½–1 lemon

• 100g Greek yoghurt

• 1 garlic clove, minced

• 1 tbsp fresh mint, finely chopped

• Salt & pepper

Instructions

• Marinate the chicken
  In a large bowl, mix curry powder, turmeric, curry paste, salt and pepper. Add the chicken thighs and coat thoroughly. Set aside.

• Prepare the tray
  Add potatoes, garlic, onion, peppers and chilli to a large roasting tray. Toss with curry powder, curry paste, salt, pepper and olive oil.

• Assemble
  Lay the marinated chicken thighs on top of the vegetables.

• Cook
  Roast at 180°C (fan) for 45 minutes, until the chicken is cooked through and potatoes are tender with golden edges.

• Make the yoghurt sauce
  Mix Greek yoghurt, lemon juice, garlic, mint, salt and pepper. Adjust seasoning to taste.

• Serve
  Spoon over the mint yoghurt, finish with extra fresh mint and a squeeze of lemon.