Fruity chicken curry traybake

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Mix the curry paste with the mango chutney and yogurt in a bowl, then add the chicken breasts and toss to coat. Transfer the coated chicken to a plate.
2. Stir the chopped tomatoes, onion and sultanas into the remaining yogurt mixture, then spread it onto an oven tray. Top with the chicken pieces and bake for 20 minutes. Remove from the oven, stir the peas into the sauce, then return to the oven for 5 minutes until cooked through. Sprinkle over the almonds and coriander. Serve the curry on its own or with some steamed rice.