MARINATED CHICKEN WITH A SWEET MANGO DIP

The hot Indian spiced kebabs are balanced by the cooling dip - great for starters or as a snacks.

150 g (5 oz) carton natural yoghurt
1 tsp tomato purée
2 tsp Schwartz Medium Curry Powder
1/2 tsp Schwartz Garlic Granules
1 tsp Schwartz Coriander Leaf
450 g (1 lb) boneless, skinless chicken breasts, cubed
FOR THE DIP:
150 g (5 oz) carton natural yoghurt
2 tbs mango chutney
1/2 tsp Schwartz Coriander Leaf

Blend the yoghurt with the tomato purée and Spices. Stir in the chicken. Cover and allow to marinate for one hour in the refrigerator.

Thread the chicken onto 8 satay sticks* or 4 skewers and place on the grill for 15-20 minutes, turning occasionally.

Mix the dip ingredients together and serve with the kebabs.

*Always soak wooden skewers in water before you thread the meat on, to prevent the wood from burning when the meat is cooking.

Makes 4 servings
Source: Schwartz