’s Curry Roast Chicken 🍗

’s Curry Roast Chicken 🍗   Serves: 4  Prep time: 15  Cooking time: 30    Ingredients    4 x chicken breasts, skin on, presentation bone    1 teaspoon hot curry powder  1 teaspoon garam masala  Zest half lemon  25mm piece grated ginger  2 cloves garlic, grated  100g mango chutney  1 tablespoon tamarind sauce    1 lemon, halved  30g butter    200g basmati rice  Block coconut cream  50g peas    50g toasted flaked almonds    200g yoghurt  75g mango chutney  1 tablespoon honey    Method  1. Combine the spices etc, rub all over the chicken  2. Put the lemon halves in a roasting tin  3. Add the chicken, skin up  4. Add just enough water to come half way up the chicken (don’t pour the liquid over the chicken)  5. Add the butter  6. Cover and roast for 15 minutes  7. Lift out the chicken, place on a tray and cook further 10 minutes to crisp up  8. Cook the rice as per packet, then grate in the coconut cream, add peas  9. Mix the yoghurt with mango and honey  10. Serve with coriander

Good

% Daily Values based on a 2,000 calorie diet