Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges (or french fry shapes if you’re up to the challenge!).

Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, divide between two sheets, using a large drizzle of oil for each; roast on top and middle racks, swapping rack positions halfway through.)

Roast on top rack until golden brown and crispy, 20-25 minutes. TIP: Be sure to spread out those spuds on the sheet to help them crisp up!

While potatoes roast, open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and lightly season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes. Reduce heat to medium.

Add garam masala, curry powder, and garlic powder; cook, stirring, until fragrant, 30 seconds.

Stir tomato paste, onion paste, and stock concentrate into chicken mixture until combined. Add cream sauce base and ¾ cup water (1½ cups for 4). Cook, stirring occasionally, until thickened, 2-3 minutes.

Add 1 TBSP butter and ¼ tsp sugar (2 TBSP butter and ½ tsp sugar for 4). Cook, stirring, until butter has melted, 30-60 seconds more. Reduce heat to low; cover to keep warm until ready to serve, stirring occasionally.

Roughly chop cilantro.

Divide potatoes between plates; top with mozzarella and butter chicken. Snip off a corner of mango chutney pouch and drizzle as much as you like over top; do the same with yogurt pouches. Garnish with cilantro and serve.