MARINATED CHICKEN WITH A SWEET MANGO DIP

150 g (5 oz) carton natural yoghurt
1 tsp tomato puree
2 tsp medium curry powder
1 tsp dried coriander leaf
1/2 tsp garlic granules
450 g (1 lb) boneless, skinless chicken breasts, cubed
FOR THE SWEET MANGO DIP:
150 g (5 oz) carton natural yoghurt
2 tbsp mango chutney
1/2 tsp Schwartz Coriander Leaf

Blend the yoghurt with the tomato puree 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 cook on the grill for 15-20 minutes or until done, turning occasionally.

TO PREPARE THE SWEET MANGO DIP:
Mix the dip ingredients together and serve with the kebabs.

Makes 4 servings