Sour Baked Chicken Curry

There's no question that this dish splits people in two. Those that like a little soured yoghurt, and those that don't. I cooked this for Claire and she simply refused to eat it due to there being nothing to temper the sourness of the yoghurt. Personally I really like it, but you have been warned; some diners may refuse at the first fence. On the plus side (and I really think there are a few) it's a piece of cake to cook and has a fascinating heat, provided by the mustard seed rather than chilli.

• 2 tsp mustard seeds
• ½ tsp coriander seeds
• ½ tsp ground coriander
• ½ tsp ground cumin
• 5 cloves garlic
• 5 birds eye chillis
• 1" thumb ginger
• ½ medium onion
• 3 tbsp natural yoghurt
• 2 skinless chicken breasts

Grind the mustard seeds and coriander seeds in a coffee grinder or similar. Books I've read suggest you can do this in a pestle and mortar but personally I find grinding mustard seeds that way impossible as they ping all over the kitchen. There may be a knack I don't know about, but I'm betting there isn't!

Peel and grate the ginger and garlic and finely chop the half onion and one of the birds eye chillis.

Combine all the ground spices (the mustard and coriander seeds and the ground coriander and cumin), the salt, the grated ginger and garlic, the chopped onion and chilli and the yoghurt in a non-metallic bowl. Place the chicken breasts in the bowl and coat them thoroughly in the mixture. Leave for anywhere between 30 mins and 4 hours.

Get the oven preheated to 180C (160 if it's a fan oven). Put the chicken breasts in a shallow oven proof dish and cover the top with the marinade, using it all. Place 2 chillis on top of each breast and stick the dish in the oven for 20 to 25 minutes (until the chicken is cooked through).