Grilled Chicken with Potato Masala

Ingredients 2½ cups Cavendish Farms® Chunky Diced Potatoes (1.5kg) ¼ cup Vegetable oil 2 each Chicken Breasts, grilled and sliced 2 tsp Mustard Seeds ½ tsp Salt ½ tsp Black Ground Pepper ½ cup Chili Peppers, chopped 1 tsp  Cumin, Turmeric and/or Corriander 1 tsp Ginger, minced 1 tbsp Curry Powder ½ each Juice of Lemon 1 cup Yogurt, plain 2 tbsp Fresh Cilantro Directions Grill chicken and set aside or hold.  Place vegetable oil and Cavendish Farms® Chunky Diced Potatoes in a large non-stick skillet or frying pan on the stove top over medium-high heat and cook for 5-6 minutes stirring frequently.  Reduce heat to medium and add chicken and mustard seeds. Stir frequently and cook until the mustard seeds start to “jump” or “pop”. If using regular mustard, cook until chicken begins to brown.  Reduce heat to medium-low and add salt, pepper, chilies, cumin, ginger and curry powder.  Cook for 1-2 minutes stirring or tossing 2-3 times.  Squeeze with lemon juice and stir in yogurt.  Divide into serving dishes and garnish with grilled chicken.  Garnish with fresh cilantro and serve.