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Prep Time:
20 mins
Cook Time:
40 mins
Serves:
2
Level:
beginner
One bite of the flavorful crispy chicken and you'll be feeling out of this world!
Ingredients
Medium potatoes (2)
Chicken breast strips (500g)
Parsley leaves
Corriander leaves
Garlic (2 cloves)
Butter (25 g)
Sweetcorn (½ tin)
Shredded cabbage (150 g)
Baby spinach (40 g)
Mayonnaise (2 tbs)
Himalayan salt (as per taste)
Black pepper powder (¼ tsp)
Paprika powder (¼ tsp)
Olive/Sesame/Sunflower oil (a drizzle)
Cumin powder (¼ tsp)
Turmeric powder (¼ tsp)
Coriander powder (¼ tsp)
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Preparation
Step 1:
Boil the potatoes in a medium saucepan, with salted water (15-20 mins). Peel and cut into medium chunks. Set aside.
Step 2:
In a medium bowl, add a drizzle of oil and add the chicken breast strips. Season with Himalayan salt, pepper powder, cumin powder, coriander powder, red paprika, turmeric powder. Toss to combine. Set aside for 15 mins.
Step 3:
Finely chop garlic, coriander, and parsley leaves. In a microwave-proof bowl, add butter, garlic. Microwave in short 10 seconds bursts until melted.
Step 4:
In a large frying pan, heat a drizzle of oil over medium heat. Add marinated chicken pieces and brown for 3-4 mins on each side. Remove from heat when done.
Step 5:
To the boiled potatoes, add garlic butter, Himalayan salt, a pinch of paprika, pepper powder, coriander powder, and chopped coriander. Lightly mash potatoes with a fork.
Step 6:
In a medium bowl, combine shredded cabbage, sweet corn, baby spinach leaves, mayonnaise, and a drizzle of oil. Season with salt and pepper.
Step 7:
Divide the cooked chicken strips, garlic mashed potatoes, and creamy spinach slaw between plates. Enjoy!
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