Red Curry Chicken

The marinade time is important in this dish; it can be left overnight or prepared in the morning for the evening. The chicken is placed on a rack so the coating dries in the oven rather than being softened by the chicken juices.

Ingredients
4 large skinless chicken breast fillets
2 tbsp Madras Curry paste
2 cloves garlic - peeled and crushed
4cm (1½ inches) fresh root ginger - peeled and grated
1 small lemon - grated rind and juice

1. Make 3 deep cuts in each chicken breast fillet and place in a shallow dish.
2. 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 hrs minimum.
3. Preheat the oven to 200°C/Gas Mark 6.
4. Place the chicken on a rack over a roasting tin, cook for 25 minutes or until the chicken is cooked through.
5. Serve with aromatic rice and cucumber raita ( see Kasmiri Mini Koftas).

Serves 4

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