Mango Yogurt Baked Chicken

ingredients | serves 4 | total time 35 mins

75g fat free yogurt • 4 tbsp Waitrose Hot & Spicy Mango Chutney • Pack of 6 Waitrose Omega 3 Chicken Thigh Fillets, scored • 300g basmati rice • 300g frozen peas • 50g Cooks’ Ingredients Tikka Curry Paste • ½ x 28g pack coriander, chopped

step 1

Preheat the oven to 200°C, gas mark 6. Mix together the yogurt and chutney. Add to the chicken coating evenly. Leave for 10 minutes. Place the chicken in a roasting tin with the marinade and bake for 25-30 minutes or until cooked throughout with no pink meat.

step 2

Meanwhile, cook the basmati rice in boiling water for 10-12 minutes, adding the peas for the last 2-3 minutes. Drain well.

step 3

Add the curry paste to the pan and heat, then stir in the rice and peas, and coriander. Season to taste, and serve with the chicken, drizzled with its cooking juices.

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