Mango and Coconut Chicken with Indian Five-Spice Blend Potatoes

Mango and Coconut Chicken with Indian Five-Spice Blend Potatoes

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 10, 2017.
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delicious chicken and potatoes with Indian flavours.

Ingredients

Indian Five-Spice Blend Potatoes

  • ½ brown onion, thinly sliced
  • 1 tablespoon finely grated ginger
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons Indian five-spice blend
  • 400g baby potatoes, scrubbed and cut in half lengthways
  • 1 teaspoon salt
  • 1 cup water
  • 1/3 bag baby spinach leaves, thinly sliced

Turmeric Courgette

  • 2 tablespoons vinegar (e.g. white wine, red wine)
  • 2 tablespoons boiling water
  • 1 teaspoon brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon turmeric
  • ½ courgette, peeled into long, thin ribbons

Fennel Raita

  • 3 tablespoons natural yoghurt
  • ½ fennel bulb, finely diced or grated

Mango and Coconut Chicken

  • ¼ cup coconut cream (shake well before using)
  • 1 packet freeze-dried mango powder
  • 2 teaspoons fish sauce
  • 300g chicken breast

To Serve

  • 1½ tablespoons coriander leaves

Steps

  1. Bring a half full kettle to the boil. Heat a drizzle of oil in a medium pot on medium heat. Cook onion, ginger and garlic for 2-3 minutes, until tender. Add oil, butter and Indian five-spice blend and cook for about 1 minute, stirring constantly, until spices are fragrant.
  2. Add potatoes to pot and coat well in spices. Add salt and water, bring to a simmer and reduce to lowest heat. Cover with a tight-fitting lid and cook for about 25 minutes, turn off heat and leave to stand for 5 minutes.
  3. While potatoes are cooking, combine all turmeric courgette ingredients (except courgette) in a bowl and mix well. Add courgette, mix well and set aside to pickle. Combine yoghurt and fennel in a small bowl and set aside.
  4. Combine coconut cream, mango powder and fish sauce in a bowl. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Add to coconut mango mixture and coat well.
  5. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook chicken for about 2 minutes each side, until golden brown and cooked through. Set aside, covered in foil, to rest for about 5 minutes before slicing thinly against the grain. Fold spinach through potatoes just before serving.
  6. To serve, divide Indian five-spice blend potatoes between plates. Top with mango coconut chicken and turmeric courgette. Add a dollop of fennel raita and garnish with coriander.

Nutritional Information

Energy 2717 kj
649 kcal
Protein 43.4g
Carbohydrate 46.1g
Fat 32.2g