Mango Chutney Glazed Spiced Chicken Breast

Put the yoghurt in a bowl and season with salt and pepper. Pull the mint leaves from their stalks and finely chop (discard the stalks). Peel the garlic cloves. Put one of the cloves in a piece of kitchen foil, scrunch to enclose it. Grate the rest of the garlic (or use a garlic press). Roast the carrots on the top shelf of your oven until golden and tender, 20-25 mins. Halfway through cooking, turn the carrots and add the garlic to the tray for the final 10-12 mins.

Add the grated garlic to the softened onion along with the ground cumin, stir and cook for 1 minute. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the onion, bring to the boil. Stir in the chicken stock powder and bulgur wheat, bring back up to the boil and simmer for 1 minute, pop a lid on the pan and remove from the heat. Leave for 12-15 mins or until ready to serve.

Meanwhile heat a frying pan on medium-high heat (no oil). Put the pasanda spice in a bowl and add the oil (see ingredients for amount). Season with salt and pepper. Add the chicken to the bowl and use your hands to coat the chicken in the spice. IMPORTANT: Wash your hands after handling raw meat.

Once the pan is hot, lay the chicken in the pan skin-side down and fry until golden brown, 4-5 mins. Turn the chicken and cook for another 3-4 mins. Continue cooking until the chicken is golden and cooked through, another 8-10 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove from the heat and add the mango chutney to the pan. Turn to coat the chicken in the chutney. Set the pan aside.