One Pan Chicken Tikka, Potato and Cauliflower Dinner | Eating for Ireland

Ingredients

• A large thumb of ginger, peeled and grated
• 2-3 cloves of garlic, grated
• 1/2 a large Green Chili, finely chopped
• 2 tablespoons yoghurt – we only ever have Greek yoghurt in the house so I used that.
• 1 teaspoon salt flakes
• 1/4 teaspoon cayenne; careful! It’s spicy-hot!
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 teaspoon soft brown sugar
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 4 Chicken breasts, skin on – OR enough chicken thighs and/or drumsticks to feed your family; skin on, if possible.
• A 500g bag of baby potatoes, washed and halved, or 1-2 medium potatoes per person, scrubbed or peeled and chopped into bite-size pieces
• 1 medium/large Cauliflower, broken into medium-sized florettes – not too small, as Cauliflower shrinks quite a bit when you roast it
• Olive Oil
• a sprinkle of Cumin seeds – or Fennel seeds – I’m particularly fond of them.
• Sprinkling of salt flakes – I use Maldon salt.