Spiced Chicken

Directions

1. 1
   Preheat oven to 350*F, (180*C).
2. 2
   Begin by placing the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will break down into a puree.
3. 3
   Next, add the ground ginger, turmeric and the oil, and using circular movements, really work all the ingredients together until you have a thick brown paste.
4. 4
   Next, scatter the chopped onion in the middle of a small roasting tin and then, holding one of the chicken breasts in your hand and using a spatula, smear half of the paste over both sides of the chicken breast and then place it on top of the onion before doing exactly the same with the other.
5. 5
   Now transfer the tin to the oven and cook the chicken on the middle shelf for 30 minutes.
6. 6
   Meanwhile, in a jug, whisk together the creme fraiche and the curry powder.
7. 7
   Then, when the chicken has had its cooking time, spoon the creme fraiche over the chicken breasts and cover the tin with foil before returning it to the oven for a further 30 minutes.
8. 8
   I like to serve this with spiced basmati rice and add a few coriander sprigs for a garnish.