A chicken breast slathered with a curry paste made from yoghurt mixed with Madras curry powder, garlic puree, ground coriander and cumin, and then sprinkled with a top-crust of salt and Madras curry powder. The spicy wedges are seasoned with S+P, paprika and some Arrabbiata grill shake I've had lying around for years: cracked black pepper and a touch of chilli would serve just as well. Roasted veg I used were courgettes, red onions, red and yellow peppers, seasoned with garlic puree. Easy-peasy meal to cook as everything took 45 minutes to bake/roast in a hot oven.
