Curried potatoes & turmeric chicken

For the chicken: make the marinade by grinding the habanero with the ginger and garlic, add the lemon juice and salt and mix well to combine, then add the turmeric powder

Cut the chicken into 1 inch cubes and mix marinade and leave to rest for atleast 30 mins

For the potatoes: Cut potatoes into 1 inch cubes and allow to rest in water for about an hour (to remove as much starch and make them crispy when baked)

Drain the potatoes, pat dry and add the rest of the ingredients, except for the cilantro

Toss 2 tbls of vegetable oil over the potatoes and arrange in an oven proof dish and bake under 180 degrees Celsius, for about 45-50 mins

In a heavy bottom pot, add 1 tbls of oil and toss in the chicken. Cook for about 5-10 minutes until chicken is cooked through and sides are golden brown.

Before serving, sprinkle the cilantro over the potatoes and the spring onions over the chicken