- Preheat the  grill to medium.
- Cook the potatoes in salted boiling water for 3-4 minutes, drain and set aside.
- For the marinade, mix the yoghurt, curry powder, garam masala, chilli powder and coriander in a bowl. Add the chicken and eave to marinade for as long as you can.
- Add the chicken to a grill tray. Toss the potatoes in the remaining marinade and place on the same tray ideally in a single layer. Pop under the grill for about 15-20 minutes, turning the chicken every so often.
- Whilst the chicken is cooking make the salad by simply mixing together the cucumber, spinach, onion, tomatoes lime juice and olive oil.
- Mix the yogurt and cumin seeds together in a separate, small serving bowl.
- Serve the chicken and potatoes with a handful of the salad, then finish with a drizzle of the cumin yogurt.