This breezy dish is perfect for the grill or barbecue – and it's low-calorie too
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
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
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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.
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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.
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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.