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Curried Chicken Kebabs with New Potatoes and Salad

Curried Chicken Kebabs with New Potatoes and Salad

By not-recognizedPublished on 08 March 2022A great dish for a healthy and easy midweek meal or at a summer BBQ, this recipe is quick to put together as well as delicious. The secret is in the marinating, and you can marinate the chicken for up to 48 hours in the fridge. Once cooked, the result is very similar to chicken tikka and makes a great pairing with a cooling mint yoghurt. A flavour-packed dish the whole family will love, you can also get older kids involved with loading up the skewers.
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Time and servings

35 minsTotal time
4Servings
7 minsPrep time
28 minsCooking time

Ingredients

  • 400 g of natural yoghurt
  • 2 tbsp of tikka curry paste
  • 425 g of skinless and boneless chicken breast, diced
  • 0.5 tsp of salt
  • 1 kg of new potatoes, halved
  • 2 red onions, cut into wedges
  • 2 peppers, any colour, cut into chunks
  • 50 g of unsalted butter, soft
  • 20 g of fresh mint leaves, half roughly chopped, half finely sliced
  • 1 lemon, cut into wedges
  • 1 mixed leaf salad
  • 8 radishes, chopped

Method

  • Step 1

    For the kebabs, put 200g yoghurt, curry paste and chicken breast into a mixing bowl with the salt and stir everything together to completely coat the chicken. Cover and marinate for at least 30 mins – or up to 48 hrs (in the fridge). When ready to cook, boil the potatoes for 15-20 mins in salted water, until tender when pierced with a fork.

  • Step 2

    Meanwhile, set the grill to a high heat. Thread the chicken pieces, onion wedges and peppers onto 4 kebab skewers, shaking most of the marinade off the chicken. Lay them out on a baking sheet and grill for 8-10 mins, turning once or twice, until the vegetables are soft and the chicken is completely cooked through.

  • Step 3

    Once the potatoes are cooked, drain them, then return to the pan and gently toss with the butter until completely coated. Transfer to a warmed serving bowl and scatter with 10g roughly chopped mint.

  • Step 4

    Mix the remaining yoghurt with the 10g finely sliced mint in a serving bowl. Once the kebabs are cooked, serve them with the lemon wedges, the potatoes, the mixed leaf salad and radishes, and a spoonful of the mint yoghurt.