Garam Masala Crispy Chicken and Bombay Potatoes

Meanwhile, pop the chicken breasts in a bowl, drizzle with oil, season with salt and pepper and sprinkle on the garam masala. Rub the spice all over the chicken so it is evenly covered. IMPORTANT: Remember to wash your hands after handling raw chicken. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay the chicken in the pan skin-side down, fry until the skin is golden, 4-5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. Remove to a baking tray skin-side up and roast on the middle shelf of your oven until cooked, 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Don't wash your chicken pan - you'll use it for the green beans! Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the green beans. Peel and grate the garlic (or use a garlic press).

In a small bowl mix the yogurt with the mint. Season with salt and pepper and set aside for later.

While everything cooks, have a quick tidy. When everything is nearly ready, pop your frying pan back on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir fry until tender, 2-3 mins, then add the garlic and a splash of water and cook until tender, 2-3 more mins.