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    Chicken with Bombay Potatoes

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    Chicken with Bombay Potatoes

    This dish can be on the table in 30 minutes, including marinating time.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 4 tbsp Waitrose Greek Style Natural Yogurt, plus extra to serve
    • 1 tbsp Veeraswamy Medium Moglai Curry Paste
    • 1 tbsp finely chopped coriander, plus extra to garnish
    • 2 free range chicken breast fillets
    • 2 tsp groundnut oil
    • 300g pot Waitrose Bombay Potatoes
    • 1 pack Waitrose 2 Tandoor Baked Naan


    1. To make the marinade for the chicken, mix together the yogurt, curry paste and coriander in a bowl.
    2. Cut 3 deep slits diagonally in each chicken breast and add them to the bowl. Using your fingers, mix to thoroughly coat the chicken. Leave to marinate for 5-10 minutes.
    3. Preheat the grill to high. Place the chicken on a grill tray, drizzle with the oil and grill for 15-20 minutes, turning halfway through, until golden brown and thoroughly cooked, so there is no pink meat and the juices run clear. The edges should be a little charred.
    4. Meanwhile, cook the potatoes and the naan bread according to the pack instructions. Serve the chicken garnished with coriander on a bed of Bombay potatoes, with a dollop of the yogurt and the warmed naan bread.

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