Mango yogurt baked chicken


75g fat free yogurt
4 tbsp Waitrose Hot & Spicy Mango Chutney
Pack of 6 Waitrose Omega 3 Chicken Thigh Fillets, scored
300g basmati rice
300g frozen peas
50g Cooks’ Ingredients Tikka Curry Paste
½ x 28g pack coriander, chopped


1. Preheat the oven to 200°C, gas mark 6. Mix together the yogurt and chutney. Add to the chicken coating evenly. Leave for 10 minutes. Place the chicken in a roasting tin with the marinade and bake for 25-30 minutes or until cooked throughout with no pink meat.

2. Meanwhile, cook the basmati rice in boiling water for 10-12 minutes, adding the peas for the last 2-3 minutes. Drain well.

3. Add the curry paste to the pan and heat, then stir in the rice and peas, and coriander. Season to taste, and serve with the chicken, drizzled with its cooking juices. 

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,678kJ
Fat 22.3g
Saturated Fat 5.1g
Carbohydrate 77.5g
Sugars 11.7g
Protein 31.5g
Salt 0.9g
Fibre 5.4g

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3 stars

Average user rating Based on 9 ratings

This recipe was first published in Thu Jul 07 09:15:00 BST 2016.