Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Halve and peel the onion. Quarter each half. Pop the potatoes and onions on a large baking tray and drizzle with oil, a pinch of salt and pepper and the dried thyme. Toss to coat, then roast them on the top shelf of your oven until the potatoes are golden and the onions nice and soft, 25-35 mins, turn halfway.

Peel and grate the garlic (or use a garlic press). Put the garlic in a bowl with the tomato puree, mango chutney and 1 tbsp of water per person. Mix together and leave to the side.

Finely chop the coriander (stalks and all) and pop in a bowl with the olive oil (see ingredient list for amount) and a pinch of salt and pepper. Mix together, then add the chicken to the bowl and turn to coat in the mixture. IMPORTANT: Wash your hands after handling raw meat.

Heat a frying pan on medium high heat (no oil). Once the pan is hot, lay in the chicken breasts skin side down and fry until the skin is golden, 5 mins. Turn and cook for 2 mins on the other side, then transfer to a baking tray (skin side up) and place on the middle shelf of your oven to roast until cooked, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the potatoes and onion are cooked, add the tomato/chutney mixture and mix together until they are nicely coated. Lay the kale on top, drizzle with a little oil and a pinch of salt and pepper. Return it to your oven and bake until the kale is crispy, 4-5 mins.

Once cooked, remove the chicken from your oven and place on a board to rest for a couple of mins. Mix the potatoes, onions and kale together in the tray and spoon onto plates. Thinly slice the chicken and serve on top. Enjoy!