Crispy Coconut Chicken Breast

Meanwhile, add the chicken to a medium bowl. Add in the Sri Lankan style curry powder and lemongrass, ginger and garlic paste and rub to coat. Season with salt and pepper. Set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily.

Once the coconut is toasted, transfer to a small bowl and set aside.

Give the large frying pan a quick wipe and return to a medium-high heat with a drizzle of oil.

Add the cornflour to the chicken and toss to coat.

Once hot, lay the chicken flat in the pan. Fry until browned all over, 5 mins each side. Once the chicken is browned, pop it onto a baking tray lined with foil.

Bake on the middle shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, zest and cut the lime into wedges. Trim the carrot, then coarsely grate (no need to peel). Drain the sweetcorn in a sieve.

In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with a good squeeze of lime juice from a lime wedge. Season with salt and pepper.

In a small bowl, mix together the lime zest and mayo (see pantry for amount).

When everything's ready, stir the roasted sweet potato, grated carrot and corn into the lime dressing. Add a spoonful of the toasted coconut and toss through the salad.

Cut the cooked chicken widthways into 2cm slices.