Chicken Tikka Skewers with Italian Salad and Minted New Potatoes
Ingredients
2 tbsp of tikka curry paste
1 packet of coriander
1 handful of fresh mint
1 knob of unsalted butter
2 cloves of garlic, crushed
2 mixed peppers
12 skewers
425 g of chicken breast fillet, cubed
200 g of natural yoghurt
2 tbsp of lemon juice
2 onions
750 g of organic new potatoes
4 servings
Calories~500 kcal
Protein~34 g
Carbs~48 g
Fat~18 g
Fiber~6 g
Sugar~9 g
Total recipe
Calories~2,000 kcal
Protein~135 g
Carbs~190 g
Fat~70 g
Fiber~25 g
Sugar~35 g
Method
Step 1
In a bowl, combine the garlic, lemon juice, tikka paste and yoghurt. Sprinkle half the fresh coriander in as well. Mix to an even paste and add the chicken. Ensure it is thoroughly covered and leave to marinade for as long as possible (ideally 20 mins but 5 will do!).
Step 2
Peel and chop the onion into quarters and set to one side. Then take the peppers and after removing the seeds, cut into approx 8 square pieces. Prepare the skewers by alternating the chicken with the peppers and onions, approx 4 pieces of chicken per skewer.
Step 3
To cook, place skewers under a medium hot grill for approx 10-12 minutes turning continuously, or in the oven at 180º for 10-12 mins. Sprinkle with remaining coriander and serve with Italian Salad and Minted new potatoes.
Step 4
For the Minted New Potatoes. Wash and slice potatoes in halves. Place in a steamer or boiling water to cook but ensure they maintain a firmness to retain the goodness and flavour. Remove to a bowl, add a knob of butter, stir through the mint and season.
