Serves 2
2 partly-boned chicken breasts
2 tsp groundnut oil
2 rounded TBS Thai red curry paste
Salt
To garnish:
1 lime, cut into quarters
A few sprigs of fresh coriander
About 1 or 2 hours before you need to cook the chicken, lay the breasts in a heatproof dish, then take a sharp knife and make 4 diagonal cuts across each breast. Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken. Next spread the curry paste over the surface of each portion and rub that in well too. Cover with clingfilm and leave on one side for the chicken to soak up all the flavours.
To cook the chicken, pre-heat the oven to 180C/gas mark 4. Place the dish on a high shelf and cook for 30 minutes, basting with the juices from time to time. When ready, serve with a large green salad, garnishing the chicken with sprigs of coriander and some lime quarters to squeeze over.
