2 Tablsp Natural Low Fat Yogurt
¼ Teasp Cumin
¼ Teasp Coriander
½ Teasp Turmeric
1 Clove of Garlic (peeled and chopped)
½ Teasp Fresh Root Ginger (peeled and grated)
¼ Teasp Chilli
1 x 80g Chicken Breast (cut into chunks)
1 Red Pepper (de-seeded and sliced)
½ Onion (peeled and cut into chunks)
50g Long Grain Rice (boiled)
Pre-heat the grill
1. Mix all marinade ingredients together.
2. Add chicken to marinade, cover and place in the fridge for up to 24 hours (depending on the time you have available)
3. Thread chicken onto skewers with onion and pepper.
4. Grill for approx 10-15 minutes turning to prevent over cooking.
5. Serve with boiled rice.
A 336g serving contains:
of an adults reference intake.