1 tbsp cumin seeds
85 g (3 oz) very low fat natural yogurt
1 tbsp mild curry paste
4 spring onions, finely sliced
1/2 red pepper, deseeded and finely diced
2 tbsp chopped coriander leaves
salt and freshly ground black pepper
450 g (1 lb) skinless, boneless chicken breast
Fry Light for spraying
for the minted yogurt dip:
100 g (3 1/2 oz) very low fat natural fromage frais
60 g (2 oz) very low fat natural yogurt
1 tbsp mint jelly
1 tbsp chopped fresh mint
1. Dry-fry the cumin seeds in a small pan over a low heat for 1 - 2 minutes, until the seeds release their aroma. Tip into a large bowl. Add the yogurt, curry paste, spring onions, red pepper and coriander; season and mix well.
2. Place the chicken in a food processor and blend until fairly smooth. Add to the yogurt mixture and mix well, using your fingers. Divide the mixture into 12 portions and shape each portion into a ball. Place on a non-stick baking tray and chill for 10 minutes.
3. Meanwhile, make the minted yogurt dip. Combine all the ingredients in a small bowl. Season with salt and pepper to taste, cover and set aside.
4. To cook, preheat the grill. Spray the koftes lightly with Fry Light and grill for 8 - 10 minutes, turning occasionally, until cooked through. Serve hot, garnished with mint leaves and lime wedges, and accompanied by the dip.
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