Santa’s Spicy Chicken Supper

INGREDIENTS (Serves 8) ◆ 1.5g boneless, skinless

chicken thighs ◆ 200g coconut milk yogurt ◆ 4 tbsp medium

curry powder ◆ 4tbsp tomato purée ◆ 1kg baby potatoes, halved ◆ 4 red onions, sliced ◆ 2 each red, yellow and

green peppers, sliced ◆ 400g small carrots & 400g small parsnips, all peeled and halved ◆ 8tbsp vegetable oil ◆ 4 garlic cloves, crushed ◆ Coriander, lemon wedges,

mango chutney and naan 1 Cut the chicken into 2cm pieces and place in a bowl. Mix the yogurt with 2 tbsp curry powder and the tomato purée. Season and mix into the chicken. Cover and chill for at least 2 hr, then thread loosely on to 8 long skewers. 2 Preheat the oven to 200°C (180°C fan, gas 6). Line 2 large baking trays with baking parchment. Put all the veg in a very large bowl. Blend the remaining curry powder with 6 tbsp oil and the garlic and then mix into the vegetables. 3 Divide the vegetables equally between the trays, spread out evenly and season. Bake for 40 min, turning the vegetables occasionally. 4 Top each tray with 4 chicken skewers, brush lightly with oil and bake for about 45 min. Drain, pile on to a platter and serve e with the coriander, lemon, chutney and naan .