Curry is a family favourite which we all enjoy, however when it starts to get hot in the summer I start to struggle to eat them as I just feel too hot and I want to eat something lighter. This is then a great dish for me as I get to eat one of my favourite cuisines without getting all hot and bothered.
Ingredients
300 ml yogurt
5 cm grated ginger
4 cloves garlic crushed
1 tsp turmeric
1 tsp garam masala
1 tsp coriander
1/2 cumin
1/2 tsp chilli powder or more if you like it hot.
1/4 tsp salt
4 chicken breasts cut into bite sized pieces
Salad
- Lettuce of choice
- 16 cherry tomato
- 1/2 red pepper sliced
- 8 cm cucumber diced
Raita
1/4 cucumber split in half lengthways seeds removed
1 tbs chopped mint
Juice of 1 lime
100 g plain yogurt not Greek
Method
- Place all of the ingredients apart from the chicken in a large bowl and mix to combine.
- Add the chicken and marinade for a couple of hours or overnight if you have enough time.
- Thread the chicken onto skewers.
- Grill on a high heat, turning regularly until the chicken is cooked through and no pink meat remains. This should take about 20 minutes.
- To make the raita. Grate the cucumber, squeeze out as much water as you can out of the cucumber. Mix the cucumber and the rest of the ingredients together. Check and add seasoning and lime juice as necessary.
- Arrange the salad leaves, tomatoes, pepper and cucumber on four plates.
- Top with the chicken and dot with the raita. Serve.
ChilternEats 