KASHMIRI ONION AND CORIANDER CHICKEN (Serves 4)   Ingredients 4 skinless chicken breast fillets 4 tbsp Geeta's Onion Chutney + extra to serve handful fresh coriander leaves + extra to garnish 3 tbsp Geeta's Kashmiri Curry Creation Cooking Paste 3 tbsp lemon juice 2 tbsp sunflower oil roast new potatoes and mango and cucumber salad to serve (see Cook's tip) Method Cut a slit lengthways along the side of each chicken breast to form a deep pocket. Stuff each pocket with 1 tbsp Geeta's onion chutney and a few coriander leaves. Using thin cook's string, tie the stuffed chicken breasts in several places to hold in the filling. (Alternatively, use cocktail sticks to seal the pockets together.) Place the Kashmiri curry paste, lemon juice and oil in a large non-metallic bowl; mix well. Add the chicken breasts; gently turn to coat. Leave to marinate for 1 hr. Preheat the oven to 190C/Fan 170C/Gas Mark 5. Remove the chicken from the marinade; place in a large roasting dish. Cook in the oven for 20-25 minutes until the chicken is completely cooked through. Remove the string (or cocktail sticks). Serve the chicken with roast new potatoes, Geeta's onion chutney and mango and cucumber salad. Garnish with fresh chopped coriander and a grinding of black pepper. COOK'S TIP   MANGO AND CUCUMBER SALAD: In a large bowl, mix together 1 mango, peeled, stoned and sliced, 1/4 cucumber, halved and thinly sliced, and 1 (70g) bag mixed salad leaves. In a separate bowl, whisk together the juice of 1 lime, 2 tbsp olive oil and 1/2 tsp Dijon mustard. Pour over the salad; mix well to serve. SERVES 4.