Chicken & chickpea curry

Looking for a make-ahead meal that'll take the stress out of hosting a dinner party? This tasty one-pot curry fits the bill. Simply marinade all the ingredients the day before and then pop the dish in the oven to roast while you entertain your guests. As an added bonus, it's budget-friendly too.

Serves: 4

Difficulty: Easy, 90 minutes plus 24 hours for marinating

Marinade:

15ml (1 tbsp) olive oil

Juice of 1 large lemon

100ml plain yoghurt

30ml (2 tbsp) fruit chutney

30ml (2 tbsp) curry powder or curry paste

5ml (1 tsp) dried chilli flakes, or to taste (optional)

7.5ml (1 tsp) ground turmeric

5ml (1 tsp) salt

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Other ingredients:

1 x 400g can chickpeas, drained and rinsed

6 chicken thighs on the bone

700g baby potatoes, halved or quartered (depending on size)

4 garlic cloves, peeled and bashed

Chopped fresh coriander, to serve

Plain yoghurt, to serve

Method:

1) Mix together all the marinade ingredients in a bowl. Place chickpeas, chicken, potatoes and garlic in a large sealable plastic bag or plastic container. Add the marinade and mix well to coat. Seal the bag or container and leave in the fridge for 24 hours, or at least overnight. Turn chicken pieces over every few hours.

2) Preheat the oven to 200°C.

3) Transfer contents of bag to a large roasting tray, arranging in a single layer. Cover tightly with foil and roast for 1 hour. If the potatoes are not yet tender, cover with foil again and roast for a further 15 minutes.

4) Remove foil and roast uncovered for another 15 minutes until the chicken and potatoes begin to crisp. Make sure marinade does not burn.

5) Serve topped with chopped coriander and plain yoghurt.