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Tamarind Glazed Chicken and Turmeric Roast Potatoes

Tamarind Glazed Chicken and Turmeric Roast Potatoes

with Ginger and Mustard Seed Greens
Recipe Development Team
Recipe Development TeamUpdated on March 09, 2026
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Calories
: 
472 kcal
Protein
: 
42.5g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Barley
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

Ground Turmeric

1 unit(s)

Garlic Clove

2 unit(s)

British Chicken Breasts

40 grams

Tamarind Chutney

(Contains: Cereals containing gluten, Barley)

150 grams

Shredded Savoy Cabbage

1 sachet(s)

Mustard Seeds

(Contains: Mustard)

15 grams

Ginger Puree

120 grams

Peas

Energy (kJ)1975 kJ
Energy (kcal)472 kcal
Fat7.2 g
of which saturates1.8 g
Carbohydrate65.1 g
of which sugars15.6 g
Dietary Fibre11.3 g
Protein42.5 g
Salt0.8 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Large Frying Pan

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray and sprinkle over the turmeric. Drizzle with oil and season with salt and pepper.

Toss to coat and spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Finish the Prep
2

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

Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 

Drizzle over the tamarind chutney and spread all over with the back of a spoon.

Into the Oven
3

Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Stir-Fry the Veg
4

While everything cooks, heat a drizzle of oil in a large frying pan on medium heat.

Add the cabbage, mustard seeds, garlic and ginger puree. Stir-fry for 2 mins.

Finishing Touches
5

Next, season the cabbage with salt and pepper and add the peas and a splash of water. Mix well and cover with a lid (or foil).

Cook until just tender, 3-4 mins. Once cooked, remove from the heat.

Serve Up
6

When everything's ready, share the tamarind glazed chicken between your plates.

Serve the turmeric roasted potatoes and stir-fried greens alongside. 

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