Preheat oven to 200C.

Combine yogurt, curry, ginger, lemon juice and coriander then divide mixture in half.

To one half add cornflour and use to marinate chicken. Cover and refrigerate remaining yogurt until required.

Place the chicken fillets into a baking dish and bake at 200C for 25-30 minutes or until golden and cooked through.

Serve chicken with rice and a dollop of reserved yogurt sauce.