Finn-Erik Cooks - Chicken curry with celery, sweet potatoes and apples

Recipe below video

1 chicken breast
2 dl chicken stock
Coconut milk
​Red curry paste
1 sweet potato
1/2 celery root
1 celery stalk 
1 onion
Soy sauce
Smoked sea salt
Ground pepper
​Chili powder
​Olive oil
​Chives

​Heat the stock. 
Finley chop the onion and fry it in a pan with some oil and salt. Use low heat and long time. 15-20 minutes will do.

​Chop celery root and sweet potato into cubes. Add olive oil, smoked sea salt, chili powder and ground pepper. Give it a good massage and roast in oven using max heat and the grill function. You're looking for the texture like the picture on the left.

Make the curry base by adding coconut milk and red curry paste to the chicken stock. How much you use is up to you. I tend to go for 3/4 can of coconut milk and a good tea spoon of paste. Adjust with some soy sauce for a rich salty flavour. 
Finely chop an apple and a celery stalk.

Add salt, pepper and some chili powder to the chicken breast and fry in a pan, using some oil. Add a splash of soy sauce when it's done. Slice it up.

Plate the dish by placing the sweet potato, celery root and caramelised onion in a bowl. Carefully add the soup from the side. Top with chopped celery stalk and fresh apples. Finish with some greens like chives. Serve with flat bread and propper butter. Enjoy!