Pep up weeknight pork with a simple, spicy marinade.
Takes 30 minutes • Serves 4
– 1kg/2lb 4oz potatoes, peeled and cubed.
– 2 tsp ground turmeric.
– 500g/1lb 2oz broccoli.
– 4 tsp tamarind paste.
– 2 tbsp mango chutney.
– 4 skinless chicken breasts.
– 100g/3½oz natural yogurt.
– 1 tbsp korma paste.
– 5 spring onions, trimmed and thinly sliced.
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 minutes until tender. Steam the broccoli in a metal colander or sieve over the potato pan for 4–5 minutes 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 sheet. Brush with the tamarind mixture, then grill for 5 minutes 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 on to plates. Scatter with the remaining spring onions and serve alongside the chicken and broccoli.