Masala Chicken & Chips With Chutney Slaw

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

Cut the potatoes (skins on) into thin chips

Add the chips to a baking paper-lined tray (or two) with a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 22-25 min or until golden and crisp

Combine the cornflour, garam masala, tomato paste and chicken stock mix in a medium bowl with half the natural yoghurt

Add 2 tbsp [4 tbsp] cold water with a generous pinch salt and pepper and give everything a good mix up – this is your masala batter

Add the chicken thighs to the masala batter and mix everything together until the chicken is fully coated

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat

Once hot, add the coated chicken and cook for 3 min on each side or until golden and crispy

Once crispy, remove the tray[s] with the chips from the oven and add the browned chicken

Return the tray[s] to the oven for a final 12-14 min or until the chicken is cooked through (no pink meat!) – this is your masala chicken

While the chicken is in the oven, combine the green tomato chutney with the remaining natural yoghurt in a medium bowl

Add a drizzle of olive oil and a large pinch of salt and pepper – this is your slaw sauce

Add the carrot & cabbage slaw to the slaw sauce and stir it all together – this is your chutney slaw