Chicken korma kebabs Recipe

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serves:

4 - 6

Skill:

easy

Cost:

cheap

Spice:

Medium

Prep:

15 min

Cooking:

10 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

A tasty chicken dish that’s great for summer barbecues and can also be cooked in the oven for an all-year-round dinner

Ingredients

  • 4 chicken breasts, skinned
  • 4tbsp Korma curry paste
  • 2tbsp oil
  • 1 onion, chopped
  • 2tbsp plain yogurt or double cream
  • toasted flaked almonds, to serve
  • Naan bread

Method

  • Heat the oil and cook the onion until soft but not coloured. Leave to cool and add the korma paste and stir in the yogurt or cream.

  • Cut each breast lengthwise into 3 strips. Add the chicken strips to the korma sauce toss to coat evenly. Cover and refrigerate for 30 mins. Thread the chicken strips on skewers.

  • If barbecuing, grill over medium-hot coals, turning every 2 mins, for 8 – 10 mins until cooked through. Alternatively place under a medium grill for the same amount of time.

  • Place the naan bread directly on the grill until just warm for about 30 seconds per side.

  • Serve sprinkled with the almonds alongside a red onion and tomato salad and sprinkled flaked almonds piled on naan bread.

More Recipe Ideas

Top Tip

Serve with natural yogurt and chopped chives to take the heat away.