4 chicken breasts
350g natural yoghurt
2 – 3 tablespoons Thai red curry paste
4 tablespoons chopped fresh coriander
Salt and pepper
Preheat the oven to 200 degrees Celsius/Gas mark 6.
Blend 1/3 of the yoghurt with the curry paste and 3 tablespoons coriander. Add salt and pepper to taste.
Place the chicken in a shallow dish and coat with the marinade. Leave for at least 10 minutes or overnight.
Place the chicken on a rack in a roasting tin and roast for 35 – 40 minutes, or on a barbeque for 30 minutes.
Cut the lime into quarters and squeeze over the cooked chicken.
To make a dip, add diced cucumber and the rest of the coriander to the natural yoghurt. Season and drizzle over the chicken.