Preheat the oven to 220 degrees Celsius.
Peel and dice the onion. Peel, core and dice the apple. Peel and dice the sweet potatoes.
Place the sweet potatoes in a large pot of water and boil.
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.
Gently lift the chicken skin and slide some rosemary underneath.
Heat a frying pan and add some olive oil.
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.
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.
Use stainless steel serving rings to plate the sweet potato.
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.
«This dish can be spiced up by adding some finely diced red chilli just before serving.»