1/2 cup (140g) low-fat natural yogurt

1 tablespoon lemon juice

1/2 teaspoon grated fresh ginger

1 clove garlic, crushed

1/2 teaspoon sugar

1/2 teaspoon sweet paprika

1/4 teaspoon ground cumin

 1/4 teaspoon ground coriander

1/4 teaspoon ground turmeric

 pinch chilli powder

400g chicken breast fillets

TOMATO, RED ONION AND CORIANDER SALSA

1 small tomato (130g) chopped finely

1/2 small red onion (50g), chopped finely

 1 teaspoon sugar

 1 tablespoon finely chopped fresh coriander

1. Combine yogurt, juice, ginger, garlic, sugar, paprika and spices in large bowl.  Add chicken, turn chicken to coat in marinade.  Refrigerate covered, for 3 hours or overnight.

2.  Cook chicken on heated oiled grill plate (or grill or barbecue), brushing frequently with marinade,until cooked.  Slice chicken thickly.

3. Meanwhile, make tomato, red onion and coriander salsa.

4. Serve chicken toped with salsa, and steamed rice, if you like.

TOMATO, RED ONION AND CORIANDER SALSA.

Combine all ingredients in a small bowl.

STORE - Chicken is best marinated a day ahead and refrigerated, covered.

PREPARATION TIME - 10 minutes (plus marinating time)

COOKING TIME - 15 minutes.

Serves 2