Sticky Spiced Chicken with Bombay Potato Hash

Ingredients

• 2, boneless, skinless chicken breasts (about 120g/4¼oz each)
• 2 tbsp, pomegranate seeds
• Salt and black pepper, to taste
• 1 tbsp, mango chutney
• 1 heaped tbsp, thick Greek yogurt (0% or full-fat)
• Juice of ½, lemon
• 1 clove, garlic, minced (or ½ tsp garlic granules)
• 1 tsp, mild curry powder
• 150g (⅔ cup), thick Greek yogurt (0% or full-fat), for the raita
• ¼, cucumber, deseeded and diced
• 1 tsp, garlic granules
• Juice of ½, lemon, for the raita
• 1 tbsp, mint leaves, chopped
• 300g (10½oz), potatoes, cut into small dice (skins on)
• 1 tsp, olive oil
• ½, red onion, finely sliced
• 1, red bell pepper, deseeded and diced
• 1 tsp, mild curry powder, for the hash
• ½ tsp, ground turmeric
• Handful of, coriander, chopped, plus extra to serve

Instructions

1. Mix the mango chutney, thick Greek yogurt, lemon juice, garlic and mild curry powder with a pinch each of salt and black pepper in a bowl. Add the chicken breasts, coat well and set aside for 5 minutes (or marinate longer if you have time).
2. Heat a non-stick frying pan over a medium heat and cook the chicken breasts for 6-7 minutes on each side, until golden and cooked through. Set aside to rest, then slice.
3. Mix the thick Greek yogurt, cucumber, garlic granules, lemon juice and mint leaves together in a bowl with a pinch of salt to make the raita.
4. Place the diced potatoes in a microwave-safe bowl, cover, and microwave on high for 4-5 minutes until just tender.
5. Heat the olive oil in a large frying pan, then add the potatoes, red onion and red bell pepper. Cook for 5-6 minutes until golden and lightly crisp. Sprinkle over the mild curry powder, ground turmeric and some salt and black pepper, tossing for another minute until fragrant. Stir through the chopped coriander.
6. Spoon the raita onto plates, top with the potato hash, layer over the sliced chicken and scatter with pomegranate seeds and coriander before serving.