Full ingredients list:
- 250g sweet potatoes, peeled, diced
- 250g potatoes, peeled, diced
- 250g swedes, peeled, diced
- 2 teaspoons turmeric
- 1 tablespoon chilli sauce
- 3 tablespoons mango chutney
- 4 x 150g chicken breasts
- 600g broccoli florets
- 1/2 cup low-fat natural yoghurt
- 2 teaspoons curry powder
Nutritional information (per serve)
Instructions and steps:
Step 1 Fill a large saucepan with water and place over medium-high heat. Add root vegetables to pan. Add turmeric and bring to the boil. Reduce heat and simmer for 15 minutes, or until soft.
Step 2 Mix chilli sauce with mango chutney. Make a few slits in each chicken breast and place onto a baking tray. Brush with mango mixture, then place under grill for about 6 minutes each side, or until cooked through.
Step 3 Steam broccoli for 3–4 minutes until tender-crisp. Drain root vegetables, then mash with yoghurt and curry powder. Serve with chicken and broccoli.
Make it gluten free: Check the chilli sauce and chutney are gluten free.
About this recipe
First published: July 2012