2 x 6oz chicken breast, skinned. you can leave it on the bone.
1-yellow sweet bell pepper (Capsum) chopped
salt and pepper
2 cloves garlic ground
1 tsp ground coriander
1 tsp ground Masala spice
1/4 ground ginger or use fresh grated
5-oz of plain yogurt
1/4 cup coconut milk
lemon and lettuce to garnish
preheat oven to 325-F or high.
Make slits in chicken top and prick flesh with a fork. Insert sliced apples into flesh slots. Place onions onto bottom of glass baking dish if desired. If you don't like the flavor omit them and spray the dish with PAM oil to avoid sticking. Put the rest of the ingredients in a blender or food processor and blend until smooth. Careful with the yogurt will froth during blending. Pour this yellowish mixture over the chicken and marinate in fridge for 1-2 hours. I use a frozen chicken so the wait time is mostly for defrosting and flavor absorption. You can omit the marinating time if your using a crock pot or slow cooker. Place the marinated chicken in the oven on low temp 150-C for 2-3 hrs. This method will allow the chicken to cook tender and absorb all the favors. Tansfer the chicken and sauce to a foiled lined pan Bake on 250-C for last 30-minutes and spoon the sauce over the top (baste) until the chicken turns golden. Let rest for 20-minutes and serve with plain white rice.