Ingredients

• ½ cup non-fat plain yoghurt
• 2 teaspoons finely minced fresh ginger
• 1 teaspoon finely minced fresh garlic
• ¼ cup water
• ¼ cup tandoori mix
• 4 single chicken breasts

Garnish

• 1 banana
• 4 pineapple slices
• toasted flaked coconut
• fresh coriander leaves

Method

1. In a bowl blend together the yoghurt, ginger, garlic, water and tandoori mix.
2. Cut three deep slashes through the skin of each chicken breast and place in the tandoori mix. Marinate from 1 hour to overnight.
3. Bake the chicken on a rack at the top of a 240ºC oven for 15 minutes until tender.
4. Cut the banana into thick slices, leaving the skin on. Grill or panfry the banana slices in a little butter. Grill the pineapple slices. Serve the chicken on basmati rice tossed with toasted cashew nuts and sliced dried apricots, garnished with the grilled pineapple and banana slices, toasted coconut and coriander leaves. Serve chutneys as an accompaniment.