ingredients
serves 4
3 chicken breasts, skinned and boned
marinade
2 tbsps vegetable oil
1 clove garlic, crushed
2 tsps curry powder
1/4 tsp cayenne pepper
1 tbsp chopped coriander leaves
Juice and grated rind of 1 lime
Salt and pepper
sauce
1/2 cucumber, grated
280 ml (1/2 pint) plain yoghurt
1 tbsp chopped fresh mint
1 tsp mango chutney
Pinch salt and pepper
method
1. Cut the chicken into 2.5 cm (1 inch)-wide strips. Combine the ingredients for the marinade and mix with the chicken to coat each piece. Leave to marinate for 1 hour.
2. Thread the chicken onto wooden skewers and place on a microwave roasting rack. Cook for 5 minutes on HIGH, turning the kebabs frequently while cooking.
3. Leave to stand, covered, for 1 minute. While the chicken is marinating, sprinkle the grated cucumber lightly with salt and leave to stand.
4. Rinse thoroughly and pat dry with paper towels. Combine with the remaining sauce ingredients and serve with the chicken kebabs.
