Spice up your evening meal with this quick and easy recipe of chicken strips, new potatoes and sugar-snap peas baked in natural Chicken tikka with potatoes and peas yogurt and mild tikka paste
Serves: 4
Prep time: 20 mins
Cooking time: 30 mins
Total time: 50 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 600g (1¼lb) new potatoes, halved


    • 150g (5oz) sugar-snap peas


    • 4 spring onions, trimmed and sliced


    • 2 tbps mild tikka paste (or other curry paste)


    • 4 tbsps natural yogurt


    • 6 chicken thigh fillets or


    • 3 chicken breasts, cut into finger strips (1cm/½in)


    • 2 handfuls of pea tops (or watercress)






    1. Cook the potatoes in a pan of boiling water for 15 mins, or until almost tender. Add the sugar-snap peas to the potatoes and cook for a couple of mins. Stir in the spring onions, then drain the vegetables and tip them into a large serving bowl.


    1. Meanwhile, set the grill to high. Mix the curry paste and yogurt in a large bowl, add the chicken strips and coat them well, using your hand. Tip them on to a baking tray and grill them for about 10 mins, turning them halfway through cooking.


    1. Add the chicken and cooking juices to the hot veg. Serve with pea tops, or watercress, on top.