- 800g King Edward potatoes, cut into 3cm pieces
- 4 tomatoes, cut into 3cm pieces
- 1 large onion, cut into 3cm pieces
- 1 eggplant, cut into 3cm pieces
- 1 red capsicum, seeds removed, cut into 3cm pieces
- 2 tbs extra virgin olive oil
- 2 tbs mustard seeds
- 2 garlic cloves, sliced
- 4cm piece ginger (20g), grated
- 1/4 cup curry leaves
- 1 small bunch coriander, stalks chopped, leaves picked
- 11/2 tsp ground turmeric
- 6 large chicken thighs (bone in)
- Sliced long green chillies and papadums, to serve
- 1/2 cup (140g) thick Greek-style yoghurt
- 1 small bunch mint, leaves picked
- 1cm piece ginger (5g)
- 1 long green chilli, chopped
- Juice of 1/2 lemon
1Preheat oven to 190°C. Place potatoes in a large saucepan of salted water over medium heat. Bring to the boil and cook for 10 minutes or until tender. Drain in a colander. Set aside for 3 minutes to dry.
2Place in a bowl and add tomato, onion, eggplant and capsicum. Toss to combine. Heat oil in a large frypan over medium heat.
3Add mustard seeds, garlic, ginger, curry leaves, coriander stalks and turmeric, and cook, stirring, for 2 minutes or until fragrant. Remove from heat and set aside.
4When cooled, add to potato mixture. Stir to combine and place in a roasting pan. Arrange chicken on top, season, then roast for 1 hour or until chicken is cooked and vegetables are crisp and fragrant.
5For dressing, whiz all ingredients in a food processor until smooth. Season. Top chicken with coriander leaves and chilli. Serve with papadums and dressing.