Chicken breast with spiced vegetables plus mango & avocado salsa
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2 chicken breast
1 red onion, thinly sliced
1 1/2 inch piece of root ginger, finely chopped
2 garlic cloves, finely chopped
2 handfuls of spinach, roughly chopped if large leaves
1/4 tsp of each: turmeric, ground cumin, curry powder and cinnamon
1 large sweet potato
1/2 tsp smoked paprika
2 spring onions
Tub of Creme fraiche
1 tbsp tomato sauce
2 tbsp lemon juice
1 clove garlic, crushed
salt & pepper
Scrub the sweet potato and cut into chips-sized chunks. Place in an ovenproof dish. Add salt, pepper and spicy paprika. Put into the oven at 200 degrees C. for 30-40 minutes.
Gently fry the red onion, ginger and garlic with a pinch of salt and 1 tbsp olive oil or other fat for 15 minutes. Add the courgette and sauté the vegetables for another 7 minutes. Add the spinach and spices and sauté for a few minutes till the spinach wilts.
Meanwhile, slice the chicken into strips and add salt and pepper. Fry them on a pan on both sides till they’re done (about 4-5 minutes on each side depending on size).
Peel and slice the mango into cubes, cut the avocado into small cubes, finely chop the spring onion. Arrange on the plates.
Dish up and add a big dollop of the creme fraiche dip.
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.
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