Golden Glazed Chicken Joint With A Creamy Coronation Sauce

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Chop your waxy potatoes in half, diagonally

Add the chopped potatoes to one side of a baking tray with a drizzle of vegetable oil and a pinch of salt

Tip: Cooking for 3 or more? Use 2 trays!

Give everything a good mix up and put the tray[s] in the oven

Heat a large dry pan over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden

Once done, transfer to a plate (save the pan!)

Tip: Watch them like a hawk to make sure they don't burn!

Return the reserved pan to a high heat with a drizzle of vegetable oil

Pat your chicken breast joint[s] dry with kitchen paper, then season with a pinch of salt, once hot, add the seasoned chicken to the pan, skin-side down and cook for 3-4 min or until golden

Tip: Cooking for 3 or more? Do this in batches!

Once golden, add a knob of butter to the pan with your ground turmeric and half your curry powder (you'll use the rest later!) and cook for 1-2 min further or until the butter has melted and is foaming – this is your pan fried chicken joint

Remove the tray[s] from the oven and add the pan fried chicken joint to the top of the potatoes, skin side up

Drizzle the chicken with the remaining curry butter and return the tray[s] to the oven for 28-30 min, reserve the pan

While the chicken cooks, peel and finely slice half your shallot[s], then finely dice the remaining

Peel and finely chop (or grate) your garlic

Add your shredded kale and sliced shallot to a large piece of tin foil (or two!) with a generous splash of cold water and a little salt

Scrunch the foil around the kale to form a tightly sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels!

Once the chicken has had about 20 min, remove the tray[s] from the oven and add the foil parcel to the other side, spread half your mango chutney (you'll use the rest later!) over the chicken skin and return the tray[s] to the oven for a final 10-12 min or until the kale is wilted, the potatoes are tender and the chicken is cooked through (no pink meat!) – this is your golden glazed chicken joint

Once done, transfer the chicken to a clean board and leave to rest for a couple of min before slicing

Meanwhile, boil half a kettle

Return the reserved pan to a medium high heat

Once hot, add the diced shallot and cook for 2-3 min or until softened, once softened, add your ginger paste, chopped garlic and remaining curry powder and cook for 1 min or until fragrant

Once fragrant, add 75ml [100ml] [125ml] boiled water to the pan with your chicken stock, clotted cream and remaining mango chutney

Stir it all together and cook for 2-3 min further or until slightly reduced – this is your coronation sauce