| Breast Of Chicken, coconut curry sauce, masala crushed potatoes, spinach
Serves 2
Chicken Marinade: 2 chicken breasts ½ tspn salt, 2 tspn turmeric 50ml coconut oil Masala potatoes: 100g charlotte potatoes, 3 tspn coconut oil, 1 shallot, 1tbsp mustard seeds, 1tbsp turmeric, juice and rind of one line, 3 curry leaves chopped, 1tbsp coriander Chicken Curry Sauce: 15ml coconut oil, 1 small shallot diced, 1 green chilli diced, 1 diced garlic clove, 3 chopped curry leaves 100ml coconut milk Spinach: 100g fresh spinach, 2tspn coconut oil, 1 green chilli diced, 1 clove garlic diced
First Marinade the Chicken. Combine the salt, turmeric and oil and then rub into the chicken breasts; cook in pre-heated oven at 160oC for 35 minutes, set aside.
Cut the potatoes to the same size and boil in water until cooked; set aside. In a pan add coconut oil and fry off the shallot, then mustard seeds, turmeric, lime juice and rind. Add the curry leaves, coriander and finally add the potatoes. When potatoes and spice are evenly combined set a side.
For the curry sauce drizzle coconut oil in a hot pan, adding the diced shallot, chilli, garlic, curry leaves cooking on a medium to low heat. After two minutes add the coconut milk, and reduce down in volume until thick and creamy.
For the spinach, fry off the chilli and garlic in the coconut oil and then add the spinach. Cook down until soft.
Place the potatoes on the base of the dish, top with the spinach, then chicken breast and finally curry sauce. |
