Madras chicken kebabs with cucumber raita

Madras chicken kebabs with cucumber raita

These flavourful spiced chicken kebabs are served with a cooling cucumber and yoghurt salad.

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins
  • Plusmarinating

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Ingredients

  • 200g Yeo Valley Greek Style Natural Yogurt
  • 180g 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 fresh coriander, finely chopped
  • 1 shallot, finely chopped
  • chapattis, warmed, to serve
  • lime wedges, to serve

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,235kJ/ 297kcals

Fat

13g

Saturated Fat

7.4g

Carbohydrates

8.2g

Sugars

6.9g

Fibre

3.7g

Protein

34.9g

Salt

1.41g

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Overall rating (5/5)

5 out of 5 stars1 rating