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Print Recipe
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Very tasty, and a delicious light meal served with a fresh salad.

Serves: 2

Prep time: 20 mins

Cooking time: 35 mins


  • 2 chicken breasts
  • 2 tbsp coconut oil
  • ½ tsp ground coriander
  • ½ tsp ground cardamon
  • ½ tsp ground cumin
  • 1 tsp ground tumeric
  • ½ tsp cayenne pepper
  • 1 dessertspoon garam masala
  • 1 desertspoon sweet paprika
  • ½ cup coconut yoghurt (natural)
  • 1 tbsp lemon juice
  • 1-2 cloves garlic, crushed
  • 1 tsp pink salt
  • 1 tsp ginger, grated
  • 1 dessertspoon honey


  • Preset oven to 180°C (350°F).
  • In heavy base pot, heat coconut oil until quite hot and add all seven spices.
  • Stir while cooking for 5 minutes, until aromatic. Cool completely.
  • In a bowl, combine all sauce ingredients and mix well.
  • When spices are cooled, mix together with the sauce.
  • Slice each chicken breast ¾ way through in 1 cm slices.
  • Spread sauce over each fillet, making sure to press into cuts.
  • Bake in oven for 20 -30 minutes, depending on thickness of fillets, until cooked.
  • Serve with salad or vegetables of your choice.



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