This dish is absolutely delicious.  It is soft in places and crunchy in others;  it is sweet and also sharp; it’s tangy and flavoursome and the best thing of all, it is easy and fairly quick to make.  Looks good and smells awesome.

The original recipe from BBC Good Food suggested butternut squash but as I had sweet potato available, I used that instead and it worked.  I also used the zest and juice of a whole lime which probably helped give it the really tangy taste we love.  I marinated the chicken throughout the day; made the sauce earlier and just put it all together at the end, once cooked.

INGREDIENTS:

150ml bio-yoghurt
1 tablespoon grated ginger
½ teaspoon ground turmeric
1 teaspoon ground cumin
4 skinless chicken thigh fillets cut into big chunks
200g sweet potato, cut into bite-sized chunks
1 tablespoon coconut oil
2 red onions, halved and thickly sliced
1 garlic clove
4 sprigs mint, leaves picked
25g coriander, chopped
300g can red kidney beans, drained and rinsed
Grated zest and juice of ½ lime (I used a whole lime)
1 head of chicory, thickly sliced (I used 2 medium ones)

METHOD:

Put 2 tablespoon of the yoghurt in a bowl with the spices, chicken and a really good grinding of black pepper. Mix well together and set aside for a minimum of 30 minutes, or longer if you have the time.

Marinating the chicken

Heat oven to 200C/180F. Melt the coconut oil and toss with the sweet potato to cover it. Arrange the potato on a large baking tray and roast for 20 minutes. Add the onions and chicken, spaced apart (I used two baking sheets) and roast for 20 minutes more or until everything is cooked.

Meanwhile, put the rest of the yoghurt in a bowl with the garlic, mint and two-thirds of the coriander and blitz with a hand blender until smooth.

Tip the beans and remaining coriander into a bowl, add the lime zest and juice together with a couple of tablespoons of the yoghurt dressing.

When cooked, tip in the potato chunks, onions and chicken. Add chicory and toss everything together.

Pile on to a plate and drizzle with the remaining dressing.

Indian Spiced Chicken with Sweet Potato and Beans

If eating cold, keep the dressing in a pot and dress the salad when ready to eat.