Coconut Chicken with Curried Potatoes and Pineapple Salsa

Steps

1. oven to 220oC. Line two oven trays with baking paper.
2. Toss potatoes with a drizzle of oil and curried potato spice mix on first prepared tray. Season with salt and cook for about 25 minutes, until tender and golden. Turn once during cooking.
3. Pat chicken dry with paper towels then place in a bowl and season with salt. Sprinkle over cornflour and toss to coat well. In a small bowl whisk egg then pour over chicken and toss to coat well, making sure all chicken is covered in egg.
4. Place panko coconut mix in a shallow bowl or plate and coat chicken, one tender at a time. Lay chicken flat on second prepared tray and cook (on rack below potatoes) for about 15 minutes, until chicken is cooked through and golden brown. While the chicken is cooking, prepare the salsa.
5. Finely dice cucumber; finely dice red onion (if using) until you have 1 tablespoon worth; remove core and seeds from capsicum then finely dice; finely chop mint; roughly chop drained pineapple pieces.
6. Add all to a medium bowl, along with first measure of reserved pineapple juice and chilli flakes (if using) and toss to combine. Combine all sweet chilli and pineapple dip ingredients together in a small bowl.
7. divide curried potatoes and coconut chicken between plates and top with lots of pineapple salsa. Serve a dollop of sweet chilli and pineapple dip on the side.