We reckon too many curry leaves are barely enough. They're a revelation in this golden-hued, roasted potato salad that you'll want to shout about from the rooftops (go ahead). Sharing the limelight here is also a delicious korma chicken and a creamy carrot raita, neither of which can be called sidekicks. It's all a perfect pantomime of punchy flavour.
Preheat oven to 210°C fan-forced. Chop potatoes into 3cm pieces. Pick curry leaves from their stems. Place potatoes on a lined baking tray and sprinkle with turmeric, cumin seeds, curry leaves, ½ the olive oil and a pinch of salt and pepper. Roast for 25 minutes or until golden and cooked through. While potatoes are roasting, continue with step 2.
Slice chicken in half horizontally to yield to 2 thinner pieces. Combine 2 tablespoons yoghurt, chicken, korma curry paste, ¼ teaspoon salt flakes and cracked black pepper in a bowl and toss to coat.
Heat remaining oil in a frypan over medium-high heat. Add chicken and cook for 4 minutes each side or until cooked through. While chicken is cooking, continue with step 4.
Grate carrot on the coarse side of a box grater. Place carrot, mango chutney, remaining yoghurt and a pinch of salt and pepper in a small bowl and mix to combine.
Finely slice spring onion. Rinse and roughly chop coriander. Once potatoes are cooked, add spring onion, crispy shallots and coriander to tray and toss to combine. Season with salt and pepper to taste.
Slice chicken and serve with potato salad and carrot raita.