John Myers
Contents
show
Tikka Chicken with Mashed Sweet Potatoes
The perfect tikka chicken with mashed sweet potatoes recipe with a picture and simple step-by-step instructions.
Tikka chicken
- 4 Chicken breast fillets
- 4 tsp Curry paste
- Salt
- Black pepper from the mill
- Sugar
- Extra virgin olive oil
- Lemon zest
Mashed sweet potatoes
- 400 g Sweet potatoes white
- 2 Potatoes
- 0,5 cups Cream
- 100 g Butter
- Freshly grated nutmeg
- Smoked salt
Tomato and bread salad
- 200 g Cherry date tomatoes
- 100 g Feta
- Stale bread
- Extra virgin olive oil
- Balsamic vinegar
- 0,5 tsp Fennel seeds
- Sea-Salt
- Black pepper from the mill
- 1 tsp Honey
Tikka chicken
- Wrap the chicken breasts in baking paper and plate with a rolling pin. Marinate a few drops of olive oil, salt, pepper and lemon zest with the curry paste. Sear them in the pan for a few minutes on each side.
Sweet potato mash
- Cut sweet potatoes and normal potatoes into small cubes and cook them in salted water. Drain the excess water and mash the potato pieces. Pour in the cream and crush the cold butter. Season with smoked salt and nutmeg.
Tomato and bread salad
- Halve the tomatoes and crumble the feta over them. Cut or break the leftover bread into bite-sized pieces and toast them in a pan with plenty of olive oil. Crush the fennel seeds in a mortar and add to the bread.
- Season the tomato salad with olive oil, balsamic vinegar, salt, pepper and honey and refine with the bread croutons.
Facebook Comments