TANDOORI-STYLE CHICKEN CURRY
2 skinless chicken breasts, chopped into bite-sized chunks
85g natural yoghurt Handful flaked almonds
½ tbsp lemon juice
2 garlic cloves, crushed
½ tsp grated fresh ginger root
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
Black Pepper ( aids absorption of circumin found in turmeric)
1 .Place the chicken pieces in a shallow casserole then mix together the rest of the ingredients and spread over the chicken.
2. Cover the dish and place it in the fridge to marinate for between 1-3 hours.
3. Bake the chicken in the marinade at 180ºC for 35 mins until the meat is cooked thoroughly. Do not turn.
4. Serve with brown/ basmati or wild rice and some naan bread.