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- Curried Chicken Kebabs with New Potatoes…
Curried Chicken Kebabs with New Potatoes and Salad
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 400g natural yoghurt
- 2 tbsp tikka curry paste
- 425g skinless and boneless chicken breast, diced
- ½ tsp salt
- 1 kg new potatoes, halved
- 2 red onions, cut into wedges
- 2 peppers, any colour, cut into chunks
- 50g unsalted butter, soft
- 20g 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.
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