Roasted Chicken in Creamy Korma Sauce

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. 

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

In the meantime, peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

When the potatoes have 15 mins remaining, add the sliced pepper to the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Return to the oven for the remaining roasting time until the pepper is soft and slightly charred, 14-16 mins.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil. 

Add the garlic and korma curry paste and cook until fragrant, 1-2 mins.

Add the creme fraiche, salt and water (see pantry for amounts). Stir to combine and simmer until thickened slightly, 2-3 mins.

Stir through the mango chutney. Taste and season with salt and pepper if needed.

When there are 2 mins left of potato roasting time, remove the potatoes and peppers from the oven.

Add the peas to the baking tray. Toss together and return to the oven for the remaining time.

Just before you're ready to serve, return the pan to the heat and stir the butter (see pantry for amount) through the sauce until melted.