Korma Spiced Chicken and Pepper Skewers

Pop the potato wedges 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.

While the wedges roast, in a medium bowl, combine the mango chutney and korma curry paste. Season with salt and pepper, then mix together.

Cut the chicken breasts into 3cm chunks and add to the bowl of marinade along with the pepper chunks. Mix to coat everything well. 

Thread the chicken and pepper pieces onto the skewers (2 per person), alternating between the two.

Transfer your skewers to a lightly oiled baking tray and discard any marinade left in the bowl.

Roast on the middle shelf of your oven until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While everything cooks, wash up and dry the (now empty) marinade bowl.

In the clean bowl, combine the red wine vinegar with the olive oil for the dressing (see pantry for amount). Add a pinch of sugar (if you have any).

Season with salt and pepper, then mix together. Set your dressing aside until you're ready to serve.