Chicken Tikka Skewers with Cucumber Salad
Over a year ago
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Ingredients
- 150g pot low-fat natural yoghurt
- 2 tbsp hot curry paste
- 4 boneless. skinless chicken breasts. cubed
- 250g pack cherry tomatoes
- 4 wholemeal chapatis. warmed. to serve
- ½ cucumber. halved lengthways. deseeded and sliced
- 1 red onion. thinly sliced
- Handful chopped coriander leaves
- Juice 1 lemon
- 50g pack lamb's lettuce or pea shoots
Accompaniment
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Method
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1
Put eight 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 it for an hour 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 15-20 minutes, turning from time to time, until cooked through and nicely browned.
Stir the lettuce or pea shoots into the salad, then divide between four plates. Top each serving with two chicken tikka skewers and serve with the warm chapatis.
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