Monday, August 3, 2009
This breezy dish is perfect for the grill or barbecue - and it's low-calorie too
Easy, Serves 4
Prep 20 mins, Cook 20 mins
Low-fat, Super healthy
150g pot low-fat natural yogurt
2 tbsp hot curry paste
4 boneless, skinless chicken breasts , cubed
250g pack cherry tomatoes
4 wholemeal chapattis , 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
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.
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.
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.
214 kcalories, protein 37g, carbohydrate 8g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.61 g
Recipe from Good Food magazine, May 2009.
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