Serves 4
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 yoghurt
1 tbsp korma paste
5 spring onions, trimmed and thinly sliced
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.
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.
3. Drain the potatoes. Mash with the yoghurt, 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, serve alongside the sticky chicken and broccoli.