Name: Chicken tikka skewers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 150g pot low-fat natural yogurt; 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

150g pot low-fat natural yogurt
2 tbsp hot curry paste
4 boneless, skinless chicken breasts
cubed
250g pack cherry tomatoes
4 wholemeal chapatis
warmed, to serve

For the cucumber salad

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

Method

step 1
Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt 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.
step 2
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 mins, turning from time to time, until cooked through and nicely browned.
step 3
Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.