Creamy Coronation Chicken

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

Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

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

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, pop the chicken onto a medium baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Meanwhile, pop the (now empty) frying pan on medium heat with a drizzle of oil (no need to clean).

Add the remaining curry powder mix and half the garlic to the pan. Stir-fry for 1 min. 

Stir in the mango chutney and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced slightly, 2-3 mins. Stir through the creme fraiche, then remove from the heat.

Taste and season with salt and pepper if needed. 

When the potatoes have 5 mins left, heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, add the peas and stir-fry for 2-3 mins.

Add the remaining garlic and fry until fragrant, 1 min, then remove from the heat.

Reheat the creamy coronation sauce if needed, adding a splash of water if it's a little too thick.