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


  • 100g fresh spinach,
  • 2tspn coconut oil,
  • 1 green chilli diced,
  • 1 clove garlic diced

Video Recipe

First marinade the chicken. Combine the salt, turmeric and oil and then rub into the chicken breasts (allow to infuse for as long as possible; at least half an hour). Cook in pre-heated oven at 160oC for 35 minutes, set aside.

Cut the potatoes so all 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; lightky season with salt and pepper.

Place the potatoes on the base of the dish, top with the spinach, then chicken breast and finally curry sauce.

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