Curried Free Range Chicken & Bombay Potato Tray Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Chop your potatoes (skins on) into bite-sized pieces

Peel and chop half your brown onion[s] into wedges, then finely slice the remaining brown onion

Add the chopped potatoes and onion wedges to one side of the baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Sprinkle over your ground turmeric, black mustard seeds and half of your curry powder (you'll use the rest later!) and give everything a good mix up – these are your Bombay potatoes

Put the tray[s] in the oven for an initial 10-12 min

While the potatoes are cooking, peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Add half your garam masala (save the rest for later!) to a plate with a pinch of salt and pepper and give everything a good mix up

Add your free range chicken breast portion[s] to the plate and turn several times until fully coated

After the Bombay potatoes have had an initial 10-12 min, add the coated free range chicken to the other side of the tray[s] with a drizzle of vegetable oil

Return the tray[s] to the oven for a further 18-20 min, or until the potatoes are crispy and the chicken is cooked through (no pink meat!) – this is your curried free range chicken & Bombay potato tray bake

Meanwhile wash then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Line a separate baking tray with a large piece of tin foil

Add the sliced spring greens to the middle of the foil with a pinch of salt, a knob of butter and 2 tbsp [3 tbsp] [4 tbsp] water

Scrunch the edges of the foil to form a sealed parcel and put the tray in the oven for 10-12 min or until the greens are tender

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced onion to the pan with a pinch of salt and cook for 2-3 min or until the onion has started to soften

Dissolve your chicken stock mix and tomato paste in 200ml [260ml] [350ml] boiled water – this is your tomato stock

Once the onion has softened, add the chopped garlic, chopped ginger, remaining curry powder and garam masala to the pan and cook for 1 min or until fragrant

Once fragrant, add the tomato stock and cook for 2-3 min or until the sauce has thickened

Once thickened, remove the pan from the heat and stir through half of your natural yoghurt (you'll use the rest later!) – this is your masala sauce