Roast Curry Chicken & Vegetables
When quick is important and flavour a must (as always), my recipe for Roast Curry Chicken & Vegetables often does the trick.
Ingredients:
750 grams peeled sweet potato cut into 1 inch cubes
3 small peeled red onions with root and stem ends removed, and cut into wedges
1/2 cup canola oil, divided
Salt and pepper
200 mls plain Greek yogurt
1 tablespoon minced fresh ginger
2 large garlic cloves, minced
2 teaspoons curry powder
750 grams skinless, boneless chicken thighs
Roti or Naan, for serving
Method:
Preheat the oven to 200 C.
Combine the ginger, garlic, curry powder, yogurt and 1/4 cup of oil and stir to mix. Toss the chicken in the yogurt mixture and let marinate while peeling, chopping and generally sorting out the veggies.
Toss the sweet potato and onion in 1/4 cup of the oil. Spread out in a 9 x 13 inch pan lined with foil, and season generously with sea salt and freshly ground pepper.
Arrange the chicken on top of the vegetables.
Roast for about an hour, until the vegetables are tender and the chicken is browned. Serve with roti or naan.