2). Mix the kefir, garlic, curry powder, lime juice, cardamom pods and the chilli powder together in a small bowl and season. Spread over the chicken and chill for at least twenty minutes.
3). Meanwhile make the hazelnut topping by mixing together the crushed hazelnuts with the breadcrumbs and chopped coriander. Retain until required.
4). Put the chicken a flat baking tray lined with parchment paper, scatter with the hazelnut topping and bake in the preheated oven until blackened at the edges, about 20-25 minutes.
5.) Combine all the dressing ingredients together and store in the fridge until required.
6). Serve on a large platter with some of mixed salad leaves, basmati rice, naan bread, coriander, lime wedges and some of the yogurt & mango dressing.
