• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (peeling optional) and pop onto a large (lined) baking tray. 
• Drizzle with oil, tandoori masala mix and season with salt and pepper then toss to coat. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Peel and grate the garlic (or use a garlic press).
• To a large bowl, add the garlic, chicken, korma paste and half the yoghurt. Season with salt, then mix to coat the chicken in the marinade. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Cut the tomatoes into 2cm chunks and pop them into a small bowl. Toss with salt and pepper. 
• Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Meanwhile, pop the bell pepper onto one side of a lined baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat.
• Lay the marinated chicken onto the other side of the same tray
• Roast on the middle shelf of your oven until the pepper is golden and the chicken is cooked through, 16-18 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Turn the tray halfway through.

• When everything is cooked, share the chicken, peppers and spiced potatoes between plates.
• Spoon over the tomatoes.
• To finish, drizzle over the mango chutney and remaining yoghurt over the top.