Curried Chicken Breasts with Crunchy Hazelnut Topping

Ingredients

Curried Chicken Breasts

6 breasts of (Skinless and boneless) chicken-with incisions on top

2 tablespoons Irish Yogurts Clonakilty Kefir Natural

2 cloves garlic, crushed

1 teaspoon curry powder

4 cardamom pods-crushed

½ tsp chilli powder

Juice of ½ lime

Topping

4oz/110g hazelnuts-crushed

2 tablespoons breadcrumbs

1 tablespoon chopped coriander

Pinch chilli flakes (optional)

Kefir Mango Dressing

3 tablespoons Irish Yogurts Clonakilty Kefir Natural

1 tablespoon mango chutney

Seasoning

To Serve

Mixed lettuce leaves

Lime Wedges

Basmati Rice

Naan Bread

Method

Preheat the oven to 190°C/375°F/Gas Mark 5
Mix the kefir, garlic, curry powder, lime juice, cardamom pods and the chilli powder together in a small bowl and season. Spread over the chicken and chill for at least twenty minutes
Meanwhile make the hazelnut topping by mixing together the crushed hazelnuts with the breadcrumbs and chopped coriander. Retain until required.
Put the chicken a flat baking tray lined with parchment paper, scatter with the hazelnut topping and bake in the preheated oven until blackened at the edges, about 20-25 minutes

For the Kefir Mango Dressing

Combine all ingredients together and store in the fridge until required
To Serve
Serve on a large platter with some of the salad leaves, basmati rice, naan bread, coriander and some of the kefir mango dressing