Mughlai Inspired Korma Roasted Chicken

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Peel and grate the garlic (or use a garlic press). 

Pop the veg onto a clean plate and set aside for now, keeping them apart a little on the plate. 

Next, lay a chicken breast onto your (now empty) chopping board.

Place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book - you've butterflied your chicken!

Repeat with the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Spread the korma curry paste over the chicken, season with salt and pepper, then lay them onto another lightly oiled baking tray.

Bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the veg has 5 mins remaining, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pepper and stir-fry until just soft, 3-4 mins.

Turn down the heat, then add the garlic and stir-fry for 1 min more.  

Add the roasted potatoes and carrot into the pepper, tossing to combine. Stir through the mango chutney, season with salt and pepper, then remove from the heat.