This breezy dish is perfect for the grill or barbecue – and it’s low-calorie too
Prep:20 mins
Serves 4
150g pot low-fat natural yogurt2 tbsp hot curry paste4 boneless, skinless chicken breasts, cubed250g pack cherry tomatoes4 wholemeal chapatis, warmed, to serve
STEP 1Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.STEP 2Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.STEP 3Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.
