Save to your scrapbook
Madras chicken kebabs with cucumber raita
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g Yeo Valley Greek Style Natural Yogurt
180g jar Cooks’ Ingredients Madras Paste
500g chicken breast fillets (about 4), cut into chunks
½ cucumber, deseeded and finely chopped
1 tomato, deseeded and finely chopped
¼ tsp ground cumin
28g pack fresh coriander, finely chopped
1 shallot, finely chopped
chapattis, warmed, to serve
lime wedges, to serve
1. In a large bowl, mix 100g yogurt with the curry paste. Add the chicken, season and toss to coat evenly. Cover and chill for 30 minutes (or make ahead and chill overnight).
2. Make the raita just before cooking the kebabs. In a bowl, mix the remaining 100g yogurt with the cucumber, tomato, cumin, most of the coriander and the shallot. Season, cover and chill until ready to serve.
3. Heat the grill to high. Push the chicken onto 8 metal or soaked wooden skewers. Cook the kebabs for 10-13 minutes, turning frequently, until thoroughly cooked, the juices run clear and there is no pink meat. Serve 2 kebabs per person with the raita, chapattis and lime. Scatter over the remaining coriander.
This recipe first appeared in Waitrose & Partners Food Indian supplement, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.