Spiced Chicken

1. 1

   Preheat oven to 350*F, (180*C).

2. 2

   Begin by placing the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will break down into a puree.

3. 3

   Next, add the ground ginger, turmeric and the oil, and using circular movements, really work all the ingredients together until you have a thick brown paste.

4. 4

   Next, scatter the chopped onion in the middle of a small roasting tin and then, holding one of the chicken breasts in your hand and using a spatula, smear half of the paste over both sides of the chicken breast and then place it on top of the onion before doing exactly the same with the other.

5. 5

   Now transfer the tin to the oven and cook the chicken on the middle shelf for 30 minutes.

6. 6

   Meanwhile, in a jug, whisk together the creme fraiche and the curry powder.

7. 7

   Then, when the chicken has had its cooking time, spoon the creme fraiche over the chicken breasts and cover the tin with foil before returning it to the oven for a further 30 minutes.

8. 8

   I like to serve this with spiced basmati rice and add a few coriander sprigs for a garnish.

* Per serving · 4 servings · Values may vary.

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