Chicken Breasts With Fruity Saffron Sauce
|Chicken breast fillets||4 , skinned|
|Tomato puree||1 Tablespoon|
|Plain low fat runny yoghurt||3 Tablespoon|
|Garlic pulp||1 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Ground fennel seeds||1⁄4 Teaspoon|
|Ground cardamom seeds||1⁄4 Teaspoon|
|Fat free fromage frais||4 Tablespoon|
|Ground almonds||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Saffron strands||1⁄4 Teaspoon|
|Corn oil||1 Tablespoon|
|Sultanas||1 Ounce (30 Gram)|
|Flaked almonds||1 Ounce (30 Gram)|
1. Using a sharp knife, make 2 slashes into each chicken breast without cutting right: through. This will help the flavours and the heat to penetrate.
2. In a bowl, blend together the tomato puree, yoghurt, garlic, garam masala, fennel, cardamom, fromage frais, ground almonds, chilli powder, lemon juice, salt to taste, and the saffron with 4 tablespoons of water.
3. Heat the oil in a deep frying pan and fry the bay leaf and cinnamon stick for about 30 seconds. Then add the sauce mixture together with 150
ml / 1/4 pint water and bring to the boil. Pour this over the top of the chicken breasts and leave to marinate for about 1 hour.
4. Preheat the oven to 190°C/375°F/gas 5. Place the chicken with the sauce in a heatproof dish and sprinkle over the sultanas and almonds. Cook in the preheated oven for 15-20 minutes.