Tandoori chicken

• Two chicken breasts
• 3-4 tbsp coconut cream
• 1-2 tbsp olive oil
• 3-4 cloves of finely chopped garlic
• Pinch of sea salt
• Juice of half a lemon
• 1-2 tsp tomato puree
• Spices: curry powder, coriander, turmeric, cayenne pepper, chilli powder, garam masala, paprika

Spoon the coconut cream into a bowl.  Stir in the oil, lemon juice and garlic.  Add as much or as little of each spice as you feel like, plus any others that take your fancy.  Some spices, such as paprika and turmeric, add a particularly nice colour.  Once you’re happy with the mix, I like to add a little tomato puree just to really add vibrancy to the final colour.

Chop the chicken up into generous chunks and stir it into the sauce.  Cover and pop in the fridge for… well, as long as you feel like, really!  Anything from a couple of hours to overnight so it’s all ready to cook the next day.

Spread the pieces out in a non-stick baking tin.  There will be sauce left over.  It’s destined for the bin – sorry!  Pop the chicken on a low shelf in the oven for around 30-40 minutes at 200°c.

Apologies if, even by my standards, this recipe appears somewhat vague!  If you’re not used to cooking with herbs and spices, many brands have taken to adding a short description on the back of the jar or packet describing their basic characteristics and some dishes they might commonly be used in.