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Thai-spiced Chicken


4 chicken breasts

350g natural yoghurt

2 – 3 tablespoons Thai red curry paste

4 tablespoons chopped fresh coriander

1/3 cucumber

Salt and pepper

1 lime


  1. Preheat the oven to 200 degrees Celsius/Gas mark 6.

  2. Blend 1/3 of the yoghurt with the curry paste and 3 tablespoons coriander. Add salt and pepper to taste.

  3. Place the chicken in a shallow dish and coat with the marinade. Leave for at least 10 minutes or overnight.

  4. Place the chicken on a rack in a roasting tin and roast for 35 – 40 minutes, or on a barbeque for 30 minutes.

  5. Cut the lime into quarters and squeeze over the cooked chicken.

  6. To make a dip, add diced cucumber and the rest of the coriander to the natural yoghurt. Season and drizzle over the chicken.

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