• 4 skinless chicken breast fillets, cubed
  • juice of 1 lime
  • 100 ml (3½ fl oz) fat-free natural yogurt
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 1 garlic clove, crushed
  • 1 fresh green chilli, deseeded and chopped
  • large handful of finely chopped coriander leaves
  • large handful of finely chopped mint leaves
  • 1 tablespoon medium curry powder (see page 18)
  • pinch of salt
  • lime wedges, to serve

Place the chicken in a large bowl. Place all the remaining ingredients in a food processor and blend until smooth, adding a little water if necessary. Pour over the chicken, and toss to mix well. Cover and leave to marinate in the refrigerator overnight.

Preheat the grill until hot. Thread the chicken on to 8 metal skewers, and grill for 6–8 minutes, turning once or twice, until the chicken is cooked through. Serve immediately with lime wedges for squeezing.

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