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    Mango yogurt baked chicken

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    Mango yogurt baked chicken

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

    Serves: 4


    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. 

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