Tamarind chicken with golden mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1kg potatoespeeled and cubed
- 2 tsp turmeric
- 500g broccoli
- 4 tsp tamarindpaste
- 2 tbsp mango chutney
- 4 boneless, skinless chicken breasts
- 100ml natural yogurt
- 1 tbsp korma paste
- 5 spring onionstrimmed and thinly sliced
Nutrition: per serving
- kcal394
- fat3g
- saturates1g
- carbs53g
- sugars10g
- fibre3g
- protein41g
- salt0.7glow
Method
step 1
Heat the grill. Put the potatoes in a pan of cold water, stir in the turmeric, then bring to the boil. Simmer for 12-15 mins until tender. Steam the broccoli in a metal colander or sieve over the potato pan for 4-5 mins until tender.
step 2
Mix together the tamarind paste and mango chutney. Make a few slashes in each chicken breast and place on a baking tray. Brush with the tamarind mixture, then grill for 5 mins on each side or until cooked through and sticky.
step 3
Drain the potatoes. Mash with the yogurt, korma paste and seasoning, then keep warm. To serve, stir most of the spring onions into the mash, then spoon onto plates. Scatter with the remaining spring onions and serve alongside the sticky chicken and broccoli.
