700g/1lb 8oz chicken breast fillets, skinless, cut into bite sized pieces
2 red peppers, deseeded and cut into 2.5cm/1in pieces
2 small red onions, peeled and cut into quarters
2-3 tbsp Tikka Masala curry powder
2 tbsp passata
2 garlic cloves, peeled and crushed
2 tsp finely grated root ginger
150g/5oz very low fat natural yoghurt
Salt & freshly ground black pepper
- Place the chicken in a ceramic bowl with the red peppers and red onion. Put the Tikka Masala powder, passata, garlic, ginger and yoghurt in a separate bowl and mix together. Season, then pour this marinade over the chicken mixture. Stir well, cover & refrigerate for 2-3 hours or longer if time permits.
- Preheat the grill to medium high. Meanwhile, thread the chicken and vegetables onto 8 metal skewers. Grill the kebabs, turning once or twice, for 12-15 minutes, or until cooked through and lightly charred at the edges.
- Serve immediately, garnished with coriander and accompanied by cucumber raita and wedges of lime.
Syns per serving:
Original & Extra Easy free