Escobar Chicken with Coconut Sauce

[ Serves 4 ]


  • 4 Chicken Breast(boneless)
  • 2 tsp Biryani Masala
  • 1 tsp Curry powder
  • 1 tsp All Spice
  • 4 each diced Chicken Salami(pre-bought)
  • 4 tbsp Olive oil
  • 100 gms chopped Onion
  • 1 tbsp chopped Garlic
  • 100 gms diced tomatoes deseeded
  • 150 gms blanched Spinach
  • 500 gms Potatoes
  • 100 ml Coconut Milk
  • 100 ml heavy Cream
  • 2 each whole Bok Choy
  • Seasoning as required.


  1. Marinate the chicken breast with biryani masala, curry powder and all spice night before.
  2. Prepare the sauce – heat the olive oil and add chopped onion, garlic until get nice brown color and add curry power, all spice sauté until the rawness of the spices goes away then add coconut milk, heavy cream. Bring to boil and blend in a food processor.
  3. Boil the potatoes in a pot, just before the potatoes are cooked add the fresh spinach in the same pot and cook for another 7 minutes then drain the water from the pot. Smash with potato masher, finally add the heavy cream and season.
  4. Pan sear the chicken breast with olive oil until the chicken breast is cooked.
  5. Pour the sauce first, prepare the bed with mashed potato an spinach, keep the chicken breast on the top of it.
  6. Sauté the onion, chicken salami diced, diced tomato for 2 minute and  keep aside for garnish.
  7. Assemble the plate with half Bok Choy blanched and diced tomatoes. Present the plate as shown in the picture.

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