Spicy Chicken Sticks
Ingredients
200g (8oz) chicken steaks or fillets, sliced into thin strips
2 x 15ml (2 heaped tbsp) curry paste
300g (12 oz) natural yoghurt
2 large naan breads, each cut into 6 pieces
1 x 15ml (1 tbsp) fresh coriander, chopped
Slices of cucumber and lemon to serve.
For the yoghurt dip
200g (8oz) natural yoghurt
1 x 15ml (1 tbsp) fresh mint, chopped or 1 tsp mint sauce
1 x 5ml (1 tsp) chopped fresh coriander
Method
Mix together the curry paste and yoghurt in a non-metallic bowl. Add the chicken, ensuring that it is thoroughly coated. Cover and marinade for at least 4 hours or overnight in the refrigerator.
Preheat the griddle and brush sparingly with oil. Thread approximately 3 pieces of the chicken onto each kebab stick. Place the chicken onto the griddle and cook, turning regularly until thoroughly cooked.
Mix together the dip ingredients. Serve the chicken on top of the naan bread pieces, with a slice of lemon and cucumber and the yoghurt dip.
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