INDIAN CHICKEN AND SPICY MASH

 

INDIAN CHICKEN AND SPICY MASH

Serves 4

Just under 2 Syns per serving

500g white potatoes, cut into chunks
500g sweet potatoes, cut into chunks
1 tsp. turmeric, optional
4 skinless chicken breasts
3 level tbsp. Tesco Spicy Mango Chutney - 6 Syns
1 tbsp. Tandoori curry paste - 1 Syn
6 tbsp. FF natural yoghurt

Pre-heat the grill to medium/high.
Cook the potatoes and turmeric, if using, until tender.
Cut a few slits in the top of each chicken breast, then brush with the mango chutney. Grill for 6 minutes on each side or until cooked through.
Drain the potatoes, then return to the pan and set aside, keeping warm.
In a small pan, or in the microwave, heat the curry paste for 1 minute, then spoon over the potatoes with the yoghurt. Mash together until smooth and thoroughly combined. Serve immediately with the chicken and some fresh, green veg.