Preparation : 2 -3 hours (including marinading). Cooking time : 25 min.

4

Ingredients

• 4 large skinless chicken breast fillets
• 125ml (4 fl oz) Alpro soya alternative to yogurt (plain)
• 2 tbsp Madras Curry paste
• 2 cloves garlic - peeled and crushed
• 4cm (1.5 inches) fresh root ginger - peeled and grated
• 1 small lemon - grated rind and juice

Preparation

Make 3 deep cuts in each chicken breast fillet and place in a shallow dish.
Mix all the remaining ingredients together in a bowl. Pour the marinade over the chicken, mix well to coat, cover and chill for 2 - 3 hours minimum. 
Preheat the oven to 200 degC/Gas mark 6.  Place the chicken on a rack over a roasting tin, cook for 25 minutes or until the chicken is cooked through. 
Serve the aromatic rice and cucumber raita (see Kashmiri Mini Koftas).

Extra information

1 portion with rice provides :

• Energy : 369kcal
• Fat : 4.1g, of which saturated fat : 1.2g
• Carbohydrate : 43.5g, of which sugars : 0.7g