Coconut chicken breast with sesame potatoes

Ingredients

For the chicken

• 600 g chicken breast
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon curry powder
• 3 tablespoons shredded coconut
• 3-4 tablespoons oil for frying

For the side

• 1500 ml water
• 1 teaspoon salt
• 1 kg new potatoes
• 3 tablespoons oil
• 1 large onion (200 g)
• 1 bell pepper (150 g)
• 3 tablespoons sesame seeds
• 6 black peppercorns
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 15 g fresh parsley

Preparation

1. Wash the potatoes and boil them in their skins in 1500 ml water with 1 teaspoon of salt. Boil for 25 minutes, until a fork goes into them easily. 2. Pat the chicken breast dry with paper towels and cut it into thin slices. Sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of ground pepper and the curry powder. 3. Coat the slices in the coconut. Fry them in 3-4 tablespoons of hot oil over high heat, in batches, for 2 minutes on each side, until golden and cooked through. Transfer to paper towels. 4. Run the boiled potatoes under cold water, peel them and cut them into pieces. 5. In a clean pan, heat 3 tablespoons of oil and sauté the onion and bell pepper for 5 minutes, until softened. Add the sesame seeds and black peppercorns, stir for 1 minute, then add the potatoes, 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Stir for 4 minutes, turn off the heat and sprinkle with the parsley.