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Tangy chicken with curry mash

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

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1.2kg mix potatoes, kumarasweet-potatoX and swedes, peeled, cubed

2 teaspoons turmeric (optional)

4 teaspoons chilli sauce or tamarind paste

3 tablespoons mango chutney

600g skinless boneless chicken breasts

1 head broccoli, broken in florets

½ cup low-fat plain yoghurt

2-3 teaspoons curry powder

Instructions

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1 Place root vegetables in a pan with water. Add turmeric (if using) then bring to the boil. Simmer for 15 minutes until tender.

2 Mix chilli sauce (or tamarind paste) with mango chutney. Make a few slits in each chicken breast and place on a baking tray. Brush with mango mixture then grill each side for about 6 minutes until cooked through.

3 Cook broccoli until tender. Drain root vegetables. Mash with yoghurt and curry powder. Serve with chicken and broccoli.

Variations

Make it gluten free: Check chilli sauce, chutney, yoghurt and curry powder are gluten free.

Nutrition Info (per serve)

Calories 453 cal

Kilojoules 1900 kJ

Protein 45 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 60 g

Sugar 20 g

Dietary fibre 12 g

Sodium 360 mg

Calcium 200 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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