Cook the potatoes and blend to a purée. Mix with the curry, base and water at room temperature.
Place the mixture into the batch freezer/gelato-maker. Remove the gelato from the batch freezer when it reaches approx -4/-5°C.
Marinate the chicken breast in the low-fat yogurt with salt, black pepper and garlic for 12 hours. Wash off the marinade and steam for approximately 15 minutes. Serve with the gelato and fresh mixed-leaf salad.
* To enhance the colour, you may wish to add 1 g of turmeric