Preheat oven to 180 degrees centigrade or 350 degrees fahrenheit
To make the marinade, blend the yogurt with the Currey paste, garlic, gingers and coriander.
Coat the chicken breast in the marinade, cover and leave in the fridge for as long as you can.
Now cook the sweet potato by putting it in a pan of cold water and simmer until the potato is cooked.
Drain well and then add the lime zest, chilli and the mango chutney. Leave to one side and reheat when necessary.
To cook the chicken, place the breasts on a baking tray and cover them with foil. Cook in the oven for 15 minutes.
After 15 minutes take the foil off and continue to cook for another 10 minutes. If you are using large chicken breasts, they will need to be cooked for a bit longer.
For the Raita mix the mint sauce and yogurt together.
Serve the chicken and potato with the Raita and top with some additional coriander.
You can prepare this dish the day before by marinating the chicken and cooking and preparing the sweet potato and Raita.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (454g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 96 (23%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 63.5mg||20 %|
|Sodium 249.4mg||9 %|
|Potassium 1241.4mg||33 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 44.7g|
|Protein 28.7g||41 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 410
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