Category
Meat
Setup time
Medium
Difficulty
Easy
Cost
Intermediate
To enjoy
With friends
Nº of people
Ingredients
- 2 chicken breasts
- 200g of sweet potatos
- 1 tsp of saffron
- 1 tsp of curry powder
- 1 tsp of ginger powder
- 1 chopped shallot
- 75g of chopped garlic cloves
- 0,5 seedless red chilli pepper
- 1 tbsp of fresh grated ginger
- 1 can of coconut milk
- 38g of spinach
- Salt, to taste
- Coriander, to taste
- Lime, to taste
- Basmati rice, to taste
- 1 Naan bread
To taste: Gallo Extra Virgin Olive Oil Bio
Method of preparation
Cut the sweet potato into thick slices with peel and place on a baking tray. Season with salt, pepper and water with Gallo Extra Virgin Olive Oil Bio.
Bake in the oven at 190ºC for about 30 minutes or until they get golden brown.
Place the breast in a bowl and season with saffron, curry, ginger and a tablespoon of Gallo Extra Virgin Olive Oil. Let it rest for 15 minutes.
Heat a little more oil in a pot. Add the shallots, the garlic cloves and let it cook for 2 minutes on a low heat.
Add the chopped chilli, ginger, part of the coriander and mix.
Add the chicken and turn up the heat. Let it cook for about 12 minutes, stirring once in a while until golden brown.
Mix the coconut milk, add the spinach and blend it.
Add the roasted sweet potatoes.
Sprinkle with chopped coriander and serve with basmati rice and Naan bread. Decorate it with lime.
