Honey Nigella Free Range Chicken With Potato & Green Bean Curry

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your chicken out of the fridge, open the packet and let it air

Chop your potatoes (skins on) into small bite-sized cubes

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat, then once hot, add the cubed potatoes with a pinch of salt and cook for 4-5 min or until lightly browned

While the potatoes are browning, boil a kettle

Peel and finely chop (or grate) your garlic

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

Chop your tomato[es] roughly

Once the potatoes are lightly browned, add the chopped garlic and ginger to the pan with the chopped tomato and curry powder

Give everything a good mix and cook for 3-4 min or until the garlic has softened and the tomato has begun to break down

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and vegetable stock mix in 350ml [450ml] [550ml] boiled water – this is your coconut stock

Trim, then chop your green beans into bite-sized pieces

Once the tomato has begun to break down, add the coconut stock to the pan and cook, covered, for an initial 8-10 min or until the potatoes are tender

While the potatoes are cooking, add the free range chicken breast portion[s] to a clean chopping board

Slice through the thickest part of the chicken breast being careful not to cut all the way through to the other side and open it out like a book

Cover with cling film and bash with a rolling pin until you have an even thickness – this is your butterflied chicken

Season the butterflied chicken with a generous pinch of salt and pepper and coat in your ground turmeric

Add the seasoned chicken to a baking paper-lined tray and sprinkle the nigella seeds over the top

Drizzle over a little olive oil and put the nigella chicken in the oven for an initial 10-12 min or until golden

Wash your spinach and pat dry with kitchen paper

Once the potatoes are tender, add the chopped green beans and spinach to the pan with a generous pinch of salt and cook, covered, for a final 10-12 min or until the beans are tender with a slight bite – this is your potato & green bean curry

After the chicken has had an initial 10-12 min, remove the tray from the oven and drizzle your honey over the top

Return the honey nigella free range chicken to the oven for a final 5 min or until glazed and cooked through (no pink meat!)