The great thing with this yoghurt marinade, used here on chicken kebabs, is that it doesn’t have to sit for hours to do its thing. By the time you have threaded your kebabs, they are ready to cook. Get the rice on early and everything will all be ready toeat at the same time. Leftover kebabs are great cold and tossed into a salad.
Ingredients
½ cup
Yoghurt
1 Tbsp
Tomato paste
1 clove
Crushed garlic
1 Tbsp
Fresh ginger, grated
½ tsp
Cumin
½ tsp
Coriander
¼ tsp
Turmeric
600 g
Chicken breasts, cut into even chunks (Main)
To serve
4 cups
Cooked rice
½ cup
Yoghurt
2 Tbsp
Apricot chutney
Directions
Into a small bowl combine the yoghurt, tomato paste, garlic, ginger, cumin, coriander and turmeric. Season with salt and pepper. Pour over the chicken, stirring well. Thread the chicken on bamboo skewers.
Preheat a frying pan to a medium heat. Cook the kebabs in batches until cooked through.
Combine yoghurt and apricot chutney to make a sauce.
Serve with hot rice, apricot yoghurt sauce and a side salad.
