Yoghurt Chicken And Garlic Potatoes

Follow this excellent gluten free recipe to make the best Yoghurt Chicken and Garlic Potatoes of your life. Ready in 45 minutes.


1 tspButter
2Chicken Breasts
0.5 tspschilli powder
1 tspcurry
2garlic cloves
0.5 tspsginger powder (small chunk of ginger equivalent)
2seasoning cubes
1 handfulA of sliced onions
2 largepotatoes
0.333 cupswater
2 Tbspsplain yoghurt


Blend the yoghurt, curry, seasoning cubes, ginger powder, chilli powder and water together.
Pour over chicken and leave to marinate for a few hours. (2~3 hours should be fine)
Heat up the oven to 380F, spr (193 C)
Inkle the marinated chicken with the sliced onions and place the chicken to cook for 35~40 minutes.In a pot, wash your potatoes and place in the pot to boil.Crush your garlic cloves and mix with the butter.Once the potatoes are soft, drain the water out, rub the garlic butter on the potatoes and sprinkle your basil leaves on it, I boiled my potatoes with its skin because I wanted the extra fibre content.
Serve with the chicken when its ready.