Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

In a large bowl, add the garlic, chicken thighs, korma style paste and half the yoghurt. Season with salt, then use your hands to coat the chicken in the marinade, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Chop the potatoes into 2cm chunks (no need to peel).

Halve the green pepper and discard the core and seeds. Chop into 2cm chunks.

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the cumin seeds and chilli flakes (add less if you'd prefer things milder).

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pop the pepper onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat.

Lay the chicken thighs flat onto the same tray amongst the pepper.

Roast on the middle shelf of your oven until the pepper is golden and the chicken is cooked through, 10-12 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything bakes, quarter the tomatoes and pop them into a small bowl.

Season with salt and pepper, then stir through the olive oil for the dressing (see pantry for amount). Set aside.

When the chicken and veg are cooked, share the chicken thighs, roasted peppers and tandoori potatoes between your plates. Spoon over the tomatoes.

Finish with a drizzle of the remaining yoghurt. 

Enjoy!