Name: Tamarind chicken with golden mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1kg potatoes peeled and cubed; 2 tsp turmeric; 500g broccoli; 4 tsp tamarind paste; 2 tbsp mango chutney; 4 boneless, skinless chicken breasts; 100ml natural yogurt; 1 tbsp korma paste; 5 spring onions trimmed and thinly sliced

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Tamarind chicken with golden mash

Tamarind chicken with golden mash

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.8 out of 5.16 ratingsRate

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The tang of tamarind works really well with creamy mash, spiced up with curry paste

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Broccoli with garlic & chilli breadcrumbs

A star rating of 4.8 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg potatoes

peeled and cubed
2 tsp turmeric
500g broccoli
4 tsp tamarind

paste
2 tbsp mango chutney
4 boneless, skinless chicken breasts
100ml natural yogurt
1 tbsp korma paste
5 spring onions

trimmed and thinly sliced

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Nutrition: per serving

kcal394
fat3g
saturates1g
carbs53g
sugars10g
fibre3g
protein41g
salt0.7g

low

Method

step 1

Heat the grill. Put the potatoes in a pan of cold water, stir in the turmeric, then bring to the boil. Simmer for 12-15 mins until tender. Steam the broccoli in a metal colander or sieve over the potato pan for 4-5 mins until tender.
step 2

Mix together the tamarind paste and mango chutney. Make a few slashes in each chicken breast and place on a baking tray. Brush with the tamarind mixture, then grill for 5 mins on each side or until cooked through and sticky.
step 3

Drain the potatoes. Mash with the yogurt, korma paste and seasoning, then keep warm. To serve, stir most of the spring onions into the mash, then spoon onto plates. Scatter with the remaining spring onions and serve alongside the sticky chicken and broccoli.

RECIPE TIPS

MICROWAVE SPICED RICE

In a large heatproof bowl, combine 250g basmati rice, 200g cauliflower, cut into small pieces, 150g peas, 600ml vegetable stock and 2 tbsp korma paste. Cover with cling film, pierce a few times, then microwave for 10-12 mins on High. Stand for 5 mins, then season to taste, stir and serve.

OVEN-BAKED CHICKEN CURRY

Heat oven to 180C/fan 160C/ gas 4. Brown 6 boneless, skinless chicken thighs in a little oil with 1 finely chopped onion. Transfer to a casserole dish, then stir in 250ml reduced-fat Greek yogurt, 1 cinnamon stick, 6 cardamom pods, 4 tbsp korma paste and a handful chopped coriander. Cover, then bake for 30 mins until the chicken is tender.

QUICK CORONATION CHICKEN

Mix 1 tbsp korma paste, 5 tbsp low-fat mayonnaise and 5 tbsp natural yogurt. Shred 300g cooked chicken or turkey and mix into the dressing with 50g flaked almonds, 50g sultanas and 3 sliced spring onions. Delicious as a filling for sandwiches with watercress, or as a topping for jacket potatoes.

Recipe from Good Food magazine, February 2009

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A star rating of 3.8 out of 5.16 ratings

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