Chicken and Potato Korma Salad
Ingredients
2 medium boneless chicken thighs
2 teaspoons curry powder
Oil
1 onion
2 potatoes
1 apple
150ml yogurt
Salt
Pepper
2 spring onions
Method
Peel and chop the onions.
Preheat the grill.
Mix a small amount of oil with curry powder.
Rub the chicken thighs all over with the curry powder and oil mixture.
Grill for 15 to 20 minutes turning often.
Leave to cool.
Meanwhile, cook the onion and potatoes unpeeled in water for 20 minutes.
When the chicken is cool enough cut into strips.
Drain the potatoes and onions.
Cut the potatoes into bite-size pieces when cool enough to handle.
Put the chicken, potatoes and onion in a bowl.
Cut the apple into thin slices without peeling it.
Add to bowl.
Coat all the ingredients with the yogurt and season to taste with salt and pepper.
Sprinkle with chopped spring onions.
