Chicken Tikka Skewers And Cucumber Salad
Top each serving with 2 chicken tikka skewers and serve with the
warm chapatis.
Ingredients
- 150 g pot low-fat natural yoghurt
- 2 tbsp hot curry paste
- 4 boneless skinless chicken breasts, cubed
- 250 g pack of cherry tomatoes
- 4 wholemeal chapatis warmed, to serve
- For the cucumber salad
- 1/2 cucumber halved lengthways, deseeded and sliced
- l red onion thinly sliced
- 1 handful of chopped coriander leaves
- Juice 1 lemon
- 50 g pack lamb's lettuce pea shoots
Instructions
- Cooking Process / Method
- Put 8 wooden skewers in a bowl of water to soak.
- Mix the yoghurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so).
- In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
- Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers.
- Cook under a medium grill for 75-20 mins, turning from time to time, until cooked through and nicely browned.
- And for The Salad
- Stir the lettuce or pea shoots into the salad, then divide between 4 plates.