Aloo Gobi Chicken Breast Stew

Meanwhile, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the diced chicken and onion and stir-fry until browned, 4-5 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.

In the meantime, peel and grate the garlic (or use a garlic press).

Trim and halve the green beans.

Stir the garlic and the korma curry paste into the saucepan. Fry for 1 min until fragrant.

Pour the passata, Knorr vegetable stock pot and water for the sauce (see pantry for amounts) into the saucepan. Stir in the green beans.

Bring to the boil, then simmer until the chicken is cooked through and the stew has thickened a little, 8-10 mins. IMPORTANT: Cook so there's no pink in the middle.

When the stew has thickened slightly, stir in the mango chutney and butter (see pantry for amount), until melted. 

Stir the roasted potatoes into the stew. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.