Curry fried potatoes with tandoori chicken

Ingredients for 4 servings:

• 4 chicken breast fillets
• 300 g yogurt, whole milk
• 2 tsp tandoori masala
• 1 kg potato(s), waxy
• 1 tbsp cumin
• 50 g almond flakes, dry roasted in a pan until golden brown
• 80 g clarified butter
• 2 tbsp curry, mild
• Salt

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Mix 4 teaspoons of yogurt with the tandoori paste and spread it on both sides of the chicken breast fillets. Cover and chill overnight. Peel the potatoes, cut lengthwise into 0.5cm thick slices and then cut them into sticks crosswise. Heat 50g of clarified butter in a first pan and add the potato sticks and curry powder, season with salt and toss several times. Fry for 3-4 minutes over high heat, turning carefully halfway through. Then place a lid on the pan and fry over low heat for a further 8-10 minutes. Just before the end of the cooking time, sprinkle with cumin and season generously with salt. Meanwhile, melt the remaining clarified butter in the second pan, pat the fillets dry, season with salt and fry over low heat for 5-6 minutes on each side. Place the chicken breast fillets and potatoes on a platter and sprinkle with the almond flakes. Serve the remaining yogurt well chilled.