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Mango yogurt baked chicken
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75g fat free yogurt
4 tbsp Waitrose Hot & Spicy Mango Chutney
Pack of 6 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.
Typical values per serving:
This recipe was first published in July 2016.