Curried Mango Chutney Glazed Chicken Breast

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, lay the chicken onto another baking tray, drizzle with oil and season with salt and pepper. Sprinkle over the curry powder and use your hands to coat. 

Drizzle the honey over the chicken (see pantry for amouunt) and then roast  on the middle shelf of your oven until cooked through, 25-30 mins.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Heat a large frying pan on medium-high heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

Remove to a bowl the coconut to a bowl, wipe out your pan and pop back in medium high heat with a drizzle of oil.

Add the green beans and shallot and stir-fry until the beans are starting to char and the shallot is soft and golden, 4-6 mins. 

Add the turmeric, garlic, ginger puree, chilli flakes and mustard seeds to the pan with the beans and shallot and cook for 1 minute. 

Add the spinach and toasted coconut. Season with salt and pepper and add a splash of water. Stir-fry until wilted and piping hot, 2-3 mins. Season with salt, pepper and a pinch of sugar. Remove from the heat (you can reheat later if you're potatoes and chicken aren't finished cooking yet).