Chicken

Ingredients

1.5kg Inghams chicken breast fillet

Marinate:
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder/paste
1/4 cup lemon juice
1/4 cup vegetable oil
1/2 teaspoon garam masala
1/4 teaspoon chilli powder
Salt and pepper to season
1 cup plain yoghurt

Sauce:
1 teaspoon vegetable oil
425g can tomato puree
1 brown onion, finely chopped
2 cloves garlic, chopped
2cm piece ginger, grated
Salt and pepper to taste
1 small red chilli, chopped and seeded
90g cream

fresh coriander to garnish

1. Mix marinate ingredients together in a large bowl. Add  chicken, toss to coat well. Leave overnight.
2. Preheat oven to 180°C. Remove chicken from marinade, place on a baking tray. Bake for 20 minutes or until tender.

3. To make sauce, heat oil in a pan. Cook onion, garlic and ginger until soft. Add puree, salt and chilli. Mix well. Add cream gradually, stirring gently to combine..

4. Serve chicken with sauce , roasted sweet potato and green salad.