Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

In a large bowl, add the garlic, chicken thighs, korma curry paste and half the yoghurt. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Season with salt, then mix to coat the chicken in the marinade. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the tandoori masala mix. 

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, lay the marinated chicken thighs flat onto a baking tray.

Roast on the middle shelf of your oven until the chicken is cooked through, 16-18 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, add the peas to the tray with the chicken to warm for 2 mins.

When the chicken and veg are cooked, share the chicken, peas and spiced potatoes between your plates. Add a handful of baby leaves to each plate

Finish by drizzling over the mango chutney and remaining yoghurt.