The succulent mango salsa is a perfect compliment for the easy-to-prepare spicy chicken
- 6tbsp natural yogurt
- 1 tbsp lime or lemon juice
- 2tbsp tandoori curry paste
- 500g (1lb 2oz) skinless chicken breast fillets
- 1 large green pepper, deseeded
- For the mango salsa:
- 1 ripe mango, flesh diced
- 2 spring onions, finely chopped
- 1tbsp lime or lemon juice
- Boiled basmati rice and lime wedges to serve
Mix together the yogurt, lime or lemon juice, curry paste and 1tsp salt in a large shallow non-metallic dish.
Cut the chicken fillets into 5cm (1in) chunks and add to the curried yogurt, tossing well to coat. Cover and leave to marinate at room temperature for 1hr.
Cut the pepper into small squares. Thread the chicken and pepper onto eight metal skewers. Cook the skewers under a medium pre-heated grill for 12-15 mins, turning occasionally until the chicken is cooked through and is lightly charred in places.
While the skewers are cooking make the salsa: mix together the mango, spring onions and lemon or lime juice and season with salt and freshly ground black pepper.
Serve hot skewers on a bed of basmati rice with mango salsa and the wedges of lime.
Tandoori curry paste has a medium hot flavour; if you prefer something spicier use a Madras paste. For a milder flavour use korma or tikka masala paste. Instead of serving with rice, remove cooked chicken and peppers from skewers and serve in warm chapattis with salad and the salsa.