Chicken and Bombay potatoes recipe

13 October 2021

Give your tastebuds a trip to Bombay with this delicious recipe from our very own Dietitian, Bonnie Sanderson.

Chicken is a great source of protein, potatoes provide carbohydrates for long lasting energy and yoghurt is a source of calcium to keep your bones strong.

Recipe serves 1


  • 1 large potato (200g)
  • 1⁄4 teaspoon ground turmeric
  • 1⁄2 teaspoon ground cumin
  • 1 lemon
  • Few sprigs of fresh coriander
  • 1⁄2 red pepper
  • 2 cm piece of ginger
  • 1 chicken breast
  • 1⁄4 cup Greek yogurt
  • 2 stalks of broccolini or cauliflower
  • Olive oil
  • Salt and pepper
  • Garlic (fresh finely chopped or minced)


1. Preheat the oven to 200°C/400°F/gas 6.

2. Peel and chop the potato into 2.5cm cubes. Cook in boiling salted water for 6 minutes, then drain well and steam dry.

3. Add the turmeric and cumin to a bowl, then grate in half the lemon zest. Pick, roughly chop and add the coriander leaves.

4. Deseed, roughly chop the pepper, peel and finely chop the ginger and add to the bowl.

5. Cut 2 slices of lemon and set aside. Squeeze a little juice from the remainder of the lemon into the bowl.

6. Shake the potatoes up in the colander and add them to the bowl, along with the chicken. Drizzle with oil and season with salt and black pepper, then toss to coat.

7. Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 10cm x 15cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.

8. Drizzle with oil and cook for 25 minutes, or until golden and cooked through.

9. While the chicken is cooking steam the broccolini or cauliflower until soft.

10. Once cooked serve and enjoy!

Optional - in a small bowl mix yogurt, garlic, salt and pepper together and drizzle over the top

Original recipe credit - Jamie Oliver