A tasty chicken dish that’s great for summer barbecues and can also be cooked in the oven for an all-year-round dinner
- 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
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.
Top tip for making Chicken korma kebabs
Serve with natural yogurt and chopped chives to take the heat away.