Chicken with cucumber curry and roasted potato cubes

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 2 Chicken breasts (with skin, on bone; à approx. 500 g)
  • 4 TABLESPOONS Sesame Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Chilli powder
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Curry Powder
  • 600 g waxy potatoes
  • 1 Cucumber
  • 1 Garlic clove
  • 1 piece(s) (approx. 20 g) Ginger
  • 1 TEASPOON yellow curry paste
  • 1 can(s) (400 ml) unsweetened coconut milk
  • 3 TABLESPOONS Soy sauce
  • 2 TABLESPOONS Lime juice
  • 1 Pepperoni
  • 6 Stem(s) Coriander
  • baking paper

Directions

  1. 1

    Remove chicken fillets with skin from the bones. Wash, dab dry and rub with 1 tablespoon of oil. Season all around with salt, pepper and chilli. Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see

  2. 2

    manufacturer). Line a tray with baking paper. Peel and wash the potatoes and cut them into cubes of about 1 cm. Mix with salt, pepper and 1 tablespoon of oil. Put meat and potatoes on the baking tray and roast in the hot oven for about 20 minutes.

  3. 3

    In the meantime, wash the cucumber and peel off part of the skin with a zest ripper. If you don't have a zest ripper in your kitchen drawer, you can also peel the cucumber peel thinly with a peeler.

  4. 4

    Cut the cucumber in half lengthwise, remove the seeds with a spoon and cut diagonally into pieces. Season with salt and sugar and let it stand for about 10 minutes.

  5. 5

    Peel garlic and ginger and dice very finely. Heat 1 tablespoon of oil in a pot. Fry garlic, ginger, curry paste and 1 tsp curry powder in it. Deglaze with coconut milk and soy sauce, bring to the boil. Drain cucumber, add and simmer for about 5 minutes.

  6. 6

    Season to taste with salt, sugar and lime juice.

  7. 7

    Heat a large pan without fat. Remove the fillets from the oven and fry the skin side in the pan until crispy. Take them out and let them rest for a short time. Heat 1 tablespoon of oil in the pan and fry the potato cubes until crispy all around.

  8. 8

    Clean and wash the peppers and cut them into thin rings with seeds. Wash the coriander, shake dry and pluck off the leaves. Cut the meat open, arrange with cucumber curry and potato cubes.

  9. 9

    Serve sprinkled with pepperoni and coriander.

Nutrition Facts

KCAL
610 kcal
CARBS
23 g
FATS
36 g
PROTEINS
45 g