Turmeric chicken

This is a sort of coronation chicken without all the mayo, and lots of spice and flavour. delicious served hot or cold.

easy/Prepare ahead • ready in 1 hr, plus marinating • Serves 6

6 chicken supremes, skin on

1kg new potatoes, peeled and cut into wedges

1tbsp each turmeric, ground cumin, mustard seeds and coriander seeds 3tbsp olive oil

3 red onions, sliced

2 garlic cloves, crushed

130g coconut cream

1 bunch spring onions, finely sliced 1 small bunch coriander, chopped for the marinade

200g natural yogurt

1tbsp each turmeric and ground cumin

1 mix the marinade ingredients together in a large bowl. add the chicken and coat it well. Cover and leave in the fridge for a few hrs or overnight.

2 Steam the potatoes for 15 mins. Toast the spices in a frying pan, then crush.

Put 2tbsp olive oil into a sauté pan and fry the onions for 10 mins. add the garlic and spices and cook for a few mins.

3 add the potatoes to the pan with the oil and fry until coated in the mixture. Keep warm. Heat the oven to 200C, gas 6. Put the marinated chicken under the grill, skin-side up, until crispy, then put into the oven for 20 mins. add the coconut cream to the potatoes, return to the heat and stir in. Slice the chicken. Put the chicken and potato mixture into a dish, and scatter with spring onions and coriander to serve. Per serving: 569 calories, 21g fat

(10g saturated), 36g carbohydrate