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Rosemary flavoured chicken breast with sweet potato mash and a mild curry sauce Recipe

Ingredients for people

  • Supreme(s) of chicken breast : 6 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 50 ml
  • Curry powder : 10 g
  • Onion(s) : 1 whole
  • Flaked almonds : 20 g
  • Sultana(s) : 20 g
  • Apple(s) : 1 whole
  • Unsweetened coconut milk : 150 ml
  • Double cream : 150 ml
  • Sweet potato(s) : 900 g
  • Unsalted butter : 40 g
  • Rosemary sprig(s) : 2 whole
Method
  • 1

    Preheat the oven to 220 degrees Celsius.

  • 2

    Peel and dice the onion. Peel, core and dice the apple. Peel and dice the sweet potatoes.

  • 3

    Place the sweet potatoes in a large pot of water and boil.

  • 4

    Once tender, drain the potatoes. Return them to the pan and stir in a knob of butter. Mash or whisk until you have a smooth puree.

  • 5

    Gently lift the chicken skin and slide some rosemary underneath.

  • 6

    Heat a frying pan and add some olive oil.

  • 7

    Place the chicken breasts in the pan skin side down and fry for 4 minutes. Turn and colour the second side briefly before placing them on a baking tray and finish cooking in the oven for 10-12 minutes.

  • 8

    Cook the onion and apple in a saucepan with a splash of oil. Add the curry powder and cook for another minute. Add the coconut milk and the cream. Bring to the boil and then remove from the heat.

  • 9

    Use stainless steel serving rings to plate the sweet potato.

  • 10

    Remove the rings, place a chicken supreme on top of the potato and spoon some sauce on and around the dish. Serve with a sprinkling of flaked almonds and raisins.

Chef's tip

«This dish can be spiced up by adding some finely diced red chilli just before serving.»

A delicious and simple rosemary scented chicken dish served with sweet potato mash and a mild curry sauce.

Rate this recipe :

(10 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  0h

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