INGREDIENTS

• 4 small, sweet potatoes

• 2g chilli flakes

• 10g vadouvan curry powder

• 240g natural yoghurt

• free-range chicken thigh fillets

• 300g green beans

• bunch of coriander

• 1 lime

• 60ml (¼ cup) olive oil

• 20g butter

May contain traces of other allergens.

METHOD

1. Roast sweet potato wedges

Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled sweet potatoes into 2cm-thick wedges. Put on the lined tray, drizzle with 1 tbs olive oil, scatter with ¼ tsp chilli flakes (or omit if you prefer), season with salt and toss to coat. Roast for 20-25 mins until golden and tender.

2. Marinate chicken

Meanwhile, combine the curry powder and 80ml (⅓ cup) yoghurt in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the yoghurt mixture and turn to coat.

3. Prep ingredients

Bring a medium saucepan of water to the boil for the beans. Trim the beans. Pick the coriander leaves, discarding the stems. Finely grate the lime zest, then cut the lime into wedges.

4. Cook chicken

Heat 2 tbs olive oil in a large frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.

5. Make yoghurt sauce

While the chicken is cooking, combine the lime zest, remaining yoghurt and 1½ tbs water in a bowl. Season with salt and pepper.

6. Cook beans and serve

Cook the beans in the pan of boiling water for 3 mins or until tender. Drain and return to the pan. Add 20g butter, season with salt and pepper and toss to coat. Divide the chicken, sweet potato wedges and beans among plates and scatter with the coriander. Serve with the yoghurt sauce, lime wedges and remaining chilli flakes, if desired.