Mashup of recipes from Vanessa Bolosier on “Sainsbury web site” and from Jean Francois Mallet’s book “Simplissime”

Ingredients

• 2x large chicken breasts
• 2x large onions
• 1x lemon
• 1x bunch of fresh coriander leaves
• 1 tbsp coriander seeds
• 1 tbsp ground turmeric
• 0.5 tbsp mustard seeds
• 0.5 tbsp cumin seeds
• 400ml coconut milk

Special Equipment

• Metal oven baking tray
• Mortar and pestle

Preparation

• Step 1 – Columbo powder
• Put the coriander and mustard seeds in the mortar, crush and grind them with the pestle
• Add the turmeric and cumin powder and grind some more
• Crush and mix them all together

• Step 2 – Marinade
• Put 1 tbsp of olive oil and the juice of 1 lemon in the baking tray
• Add salt and pepper and 2 tbsp of Columbo powder
• Add the chicken breasts and cover them heartily
• Leave to marinate for at least 2 hours and overnight if possible

• Step 3 – Oven
• Preheat the oven to 170^oC

• Step 4 – Onions and coriander
• Peel the onions and cut in small pieces
• Chop-up the coriander leaves

• Step 5 – Chicken breasts
• Add the chopped onions
• Add the remainder of the Columbo powder
• Add the chopped coriander
• Cover the chicken breasts with the coconut milk

Cooking

• Place the baking tray in the oven
• Cook for an hour,
• Stirring a few times, if can be bothered

This is not a hot curry in any way shape or form !

Just a very lovely tasting chicken