Serves 4
For the chicken breast:
- 4x chicken breasts
- Salt and pepper
- 4 tbsp veg oil
- 4 cloves peeled garlic- lightly crushed
- ½ tsp turmeric
Combine the oil with the turmeric and garlic. Season the chicken breasts with salt and pepper, and place in the turmeric and garlic oil and coat thoroughly. Heat a frying pan with a little oil until smoking hot and place the the breasts in skin side down. Turn the heat down to medium, when half cooked then add and garlic. When completely melted, turn the chicken breast over, and turn off the heat. And leave the chicken to finish cooking in the residual heat. Ensure core temperature is above 70deg cel. Cut breast in half.
Coconut curry sauce:
- 1 onion- sliced
- 4 cloves garlic and 2.5cm ginger- puréed
- 1 green chilli- sliced
- 1 teaspoon mustard seeds
- 1 tsp chilli powder
- 1 tsp turmeric
- ½ tsp cumin
- ¼ tsp garam masala
- 1x 400g coconut milk
- 1x 400g tin chopped tomatoes
- Small bunch curry leaves- picked
- Vegetable oil for cooking
- Salt and sugar
Place a generous coating of amount of oil in a medium saucepan. Add the mustard seeds and Curry leaves and cook until the seeds start to pop. Add the onion garlic ginger and chi and cook on a medium heat for around 5 to 10 minutes or until softened and lightly golden. Add the chilli powder, turmeric, cumin, and garam masala to the pan and cook for a few seconds and then add a splash of water. Fry for a further minute then add the coconut milk and tomatoes. Season with a little salt and sugar and bring to boil and then simmer for around 20 minutes. Blend until smooth or leave as it is.
Serves 4
For the chicken breast:
- 4x chicken breasts
- Salt and pepper
- Olive oil
- 125g unsalted butter
- Thyme
- 4 cloves peeled garlic
Season the chicken breasts with salt and pepper. Heat a frying pan with a little oil until smoking hot and place the the breasts in skin side down. Turn the heat down to medium, when half cooked then add butter, thyme and garlic. When completely melted, turn the chicken breast over, and turn off the heat. And leave the chicken to finish cooking in the residual heat. Ensure core temperature is above 70deg cel. Cut breast in half.
Spiced new potatoes:
- 12x new potatoes
- 1 tsp mustard seeds
- 2 cloves garlic- lightly crushed
- Vegetable oil
- Salt and pepper
Boil the new potatoes until tender in salted water and allow to cool slightly. Gently gently press on the new potato. Heat a large nonstick frying pan over a medium high heat and add a good amount of vegetable oil to it, when the oil is hot place carefully the new potatoes into the pan and season with salt and pepper. When the potatoes are starting to go golden brown turn them over, add the garlic, and continue to cook on the other side. Add the mustard seeds at the last minute when the potatoes are almost golden.
For the spinach:
- 400g washed spinach
- Salt and pepper
Gently steam over a pan of water, until just wilted. Drain off excess liquid through a sieve.
