- 1 chicken breast
- 1 tbsp olive oil
- 1 tsp curry powder
- 1 tbsp olive oil
- ¼ leek, finely sliced
- 1 tbsp olive oil
- 1 small potato, peeled, cut into 1cm/½in thick slices, blanched until tender and dried
- 75ml/2½fl oz double cream
- 1 carrot, peeled, finely chopped and blanched
- 2 tsp caster sugar
- dash white wine
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- For the spiced chicken, rub the chicken breast with the olive oil and curry powder.
- Heat an ovenproof griddle pan and griddle the chicken on both sides until slightly browned. Transfer to the oven and bake until the chicken is completely cooked through.
- For the sautéed leeks, heat the olive oil in a small frying pan, add the leeks and sauté for 4-5 minutes, or until soft and turning golden-brown. Remove the leeks from the pan and keep warm.
- For the fondant potato, in the same frying pan heat the olive oil and fry the potato slices, turning frequently, until golden-brown on both sides.
- For the creamed carrot sauce, place the cream, half of the carrot pieces, the sugar and white wine into a small pan and bring to the boil. Boil for five minutes, then remove from the heat and allow to cool slightly.
- Pour the carrot sauce mixture into a food processor, season, to taste, with salt and freshly ground black pepper and blend until smooth.
- To serve, place the sautéed leeks onto a serving plate and top with the fondant potato and the spiced chicken. Pour over the creamed carrot sauce and garnish with the remaining carrot pieces.