Baked Chicken Curry Skewers

Ingredients

• 3 chicken breasts
• 120g of dried basmati rice
• a pinch of cumin seeds
• a pinch of salt

For the curry marinade

• 100g of Greek yoghurt
• 2 tsp of medium curry powder
• 1 tsp of ground cumin
• 1 tsp of dried garlic
• 2 tsp of tomato paste
• ½ of lime, squeezed for juice
• a pinch of fresh coriander

For the dip

• 200g of Greek yoghurt
• 1 tbsp of lime juice
• a pinch of salt
• a pinch of black pepper
• a pinch of fresh coriander

For garnish

• 1 lime
• 1 red chilli pepper
• a pinch of fresh coriander

Method

Let’s start by making the curry marinade.

Start with chopping well a pinch of coriander. Put in a bowl together with Greek yoghurt, curry powder, ground cumin, dried garlic, tomato paste and lime juice. Mix well to combine making nice and smooth sauce.

Let’s prepare the chicken.

Wash and cut chicken breasts into thick cubes and put them into a bowl with the curry marinade. Mix them all together. Cover with cling film and place into the fridge for at least 1 hour to marinate. 

Let’s make the dip.

Start again by chopping well a pinch of coriander.

Put in a bowl Greek yoghurt and lime juice. Season with salt and pepper.

Add chopped coriander and mix well. Set aside for later.

Always chop the coriander right before use to get the full essence from it into your dish.

Preheat the oven to 220C with a fan.

Line the tray with aluminium foil. 

Take your marinated chicken cubes and impale them on skewers.

Put them on a baking tray. 

Bake for 20 minutes turning them halfway through.

While screwers are baking boil the water for the rice.

Cook rice with a pinch of salt and cumin seeds following the instructions on the package. Once cooked, drain it.

After the chicken is baked and nicely golden, take the tray out of the oven.

Put a portion of rice on a plate with a few skewers.

Slice red chilli pepper, chop the coriander and cut the lime. Garnish your skewers, serve and enjoy.