Madras chicken kebabs with cucumber raita

Name: Madras chicken kebabs with cucumber raita
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Yeo Valley Greek Style Natural Yogurt; 180 g Cooks’ Ingredients Madras Paste; 500 g chicken breast fillets (about 4), cut into chunks; ½ cucumber, deseeded and finely chopped; 1 tomato, deseeded and finely chopped; ¼ tsp ground cumin; 28 g fresh coriander, finely chopped; 1 shallot, finely chopped; chapattis, warmed, to serve; lime wedges, to serve

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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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

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).
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.
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.

Typical values per serving when made using specific products in recipe