Fri, 29 September 2017
Ingredients
6 tablespoons natural yoghurt, zest of half a lemon, 1 tablespoon garam masala, 1 tablespoon cumin, 4 boneless chicken breasts
For sauce- 1 onion, 2 gloves of garlic, half a red onion, 1 tablespoon garam masala, 1 tablespoon turmeric, 2 tablespoons tomato pureé, 400ml tin coconut milk, chopped coriander, sea salt
Method
1. In a large bowl mix the yoghurt, lemon zest, garam masala and cumin.
2. Slice the chicken to fit on skewers. Cut each piece down the middle lengthways so you have 8 pieces.
3. Place one chicken piece on a skewer and marinate in yoghurt for as long as you like.
4. Preheat oven to 180°C and cook chicken skewers on baking tray for 15-20 minutes until full cooked.
5. When the chicken is almost ready begin to make the sauce. Sweat the sliced onion, garlic, and red chilli for 1-2 minutes over a medium heat. Add the garam masala and turmeric and sweat for 20-40 seconds, then add in the tomato pureé and cook for 1-2 minutes.
6. Add the coconut milk and then turn up the heat. Bring the sauce to the boil and simmer until the colour changes and the sauce thickens.
7. To finish the sauce add the coriander and season with salt to taste. Serve the chicken on a plate or platter and spoon the sauce over the chicken.
Watch how it's made below:
