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 (see pantry for amount) over the chicken, 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. It's 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.

Set the toasted coconut aside in a small bowl, wipe out your pan, then pop back on medium-high heat with a drizzle of oil.

Once hot, add the green beans and shallot. Stir-fry until the beans are starting to char and the shallot is soft and golden, 4-6 mins. 

Stir in the turmeric, garlic, ginger puree, chilli flakes (add less if you'd prefer things milder) and mustard seeds to the shallot pan and cook for 1 min. 

Add the chopped spinach and toasted coconut, then 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 your potatoes and chicken aren't finished cooking yet).