| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | 30 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Fusion |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDF1
Combine the mango chutney, soya sauce, rice vinegar, garlic, ginger and water in a blender and blitz until smooth. Reserve a little of the marinade for basting, then pour the remainder over the chicken, turning to coat evenly. Marinate for at least 30 minutes.
2
Meanwhile, preheat the oven to 160°C, gas mark 3.
3
Roast the chicken for 1 hour, basting with the reserved marinade every 10 minutes, until deeply caramelised and cooked through. Rest for 10 minutes before carving.
4
Whisk together the tikka masala curry sauce, olive oil and lime juice. Arrange the lettuce, cucumber, radish and tomatoes on a serving platter, then drizzle over the dressing.
5
Serve the mango chutney-glazed chicken alongside the wedge salad.
