Step 1
Preheat the oven to 200C fan-forced (220C conventional). Prepare a large baking tray by lining it with non-stick baking paper.
Step 2
Place the potatoes in a saucepan, just covered with cold salted water, over high heat. Bring to a boil, then reduce the heat and cook for 10 minutes or until barely tender.
Step 3
Meanwhile, add the yoghurt and curry paste to a bowl, season with salt and pepper and mix well to combine. Add the chicken, and toss to coat. Set aside to marinate.
Step 4
Drain the potatoes and chop them into halves. Place the coconut oil, flaked coconut, fennel and cumin seeds and turmeric in a bowl, season well with salt and pepper, and stir to combine. Add the potatoes and toss to coat.
Step 5
Spread the potatoes out on the prepared baking tray and press to squash slightly. Bake for 18 minutes, then add the curry leaf sprigs and cook for a further 2 minutes, or until the leaves are crisp, and the potatoes are golden.
Step 6
Divide the chicken pieces among 8 metal skewers. Heat a chargrill pan over high heat. Brush each skewer with oil and cook, turning, for 10-12 minutes, or until lightly charred and cooked through.
Step 7
Serve skewers with the crunchy potatoes, curry leaves, lime wedges, and extra yoghurt.
