FERNWOOD FITNESS - PULSE eMagazine - Issue#11 - Flipbook - Page 31
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 昀氀akes (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 昀氀at on a board, put your hand
on top and halve horizontally into 昀椀llets. 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 mediumhigh 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 昀氀akes, if desired.
