125ml of fresh cream
2 generous tablespoons of mayonnaise
1 teaspoon of cumin seeds
1 teaspoon of ground cumin
1 teaspoon of mustard powder
1 teaspoon of turmeric
1 teaspoon ground coriander
1 to 2 tablespoons of curry powder
2 tablespoons of chutney
1 tablespoon of apricot jam
Mix this all together with a spoon until nicely combined.
Take four large deboned chicken breasts, and flatten them slightly with a meat tenderiser.
Place the chicken in the sauce, and ensure that they are well covered.
Cover and refrigerate until you are ready to cook them.
Preheat your oven to 180'C.
Bake the chicken, uncovered, for 30 to 45 minutes, or until the chicken is cooked through. It depends on the size of the breast which you are using.
This goes beautifully with cauliflower rice / jasmine rice or quinoa. Sprinkle a few toasted nuts, like almond or cashew nuts, and some fresh coriander leaves over the chicken to decorate.
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