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Curry-Spiced Chicken
with Roast Veg Medley & Flaked Almonds
No mystery sachet here — the curry coating is six spices you almost certainly already have, mixed to a paste. Everything roasts and pan-fries in the same 25–30 minutes.
Ingredients (for 2)
Pantry basics not counted above: olive oil for cooking, and salt & pepper to taste.
Method
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Get the veg roasting
Turn the oven on to 220°C (200°C fan-forced) before you do anything else — it needs the lead time. Chop the potato and carrot into rough, bite-sized pieces and cut the onion into thick wedges, then spread it all out on a lined tray so nothing's overlapping. A drizzle of oil, a pinch of salt, a good toss, and it's in the oven for 20–25 minutes.
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Mix the curry paste and coat the chicken
Stir the turmeric, cumin, coriander, paprika, garlic powder and chilli into a small bowl with just enough water to bring it together into a paste — you're after something spreadable, not runny. Slice each chicken breast horizontally into two thinner steaks (they cook faster and more evenly this way), then work the paste over both sides and season.
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Cook the chicken
Get a frying pan hot with a little oil and cook the chicken 3–5 minutes a side — thinner steaks will land closer to 3, so go by colour rather than the clock alone.
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Wilt the spinach
Once the veg is out of the oven, throw the spinach straight onto the hot tray with a splash of white wine vinegar and a little more oil — the residual heat wilts it in seconds. Toss and season.
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Serve
Plate the chicken alongside the roast veg and wilted spinach, scatter the almonds over the top, and put a spoon of mayonnaise on the side.