 Chicken Korma Kebabs
Preparation Time: 10 minutes, plus 30 mins marinating time
Cooking time: 10 minutes
Serves: 4 - 6
These kebabs combine two of Britain’s best loved ingredients, British chicken and spices, making for a fantastic BBQ treat.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.
Ingredients
4 British chicken breasts, skinned
4 tbsp Korma curry paste
2tbsp oil
1 onion, chopped
2 tbsp plain yogurt or double cream
toasted flaked almonds, to serve
Naan bread
Method
1. 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.
2. Cut each breast lengthwise into 3 strips. Add the chicken strips to the korma sauce toss to coat evenly. Cover and refrigerate for 30 minutes. Thread the chicken strips on skewers.
3. Grill over medium-hot coals, turning ever 2 minutes, for 8-10 minutes until cooked through.
4. Place the naan bread directly on the grill until just warm for about 30 seconds per side.
5. Serve sprinkled with the almonds alongside a red onion and tomato salad and sprinkled flaked almonds piled on naan bread.
Top tip: When BBQing, always make sure the chicken is cooked thoroughly before eating. To check this, pierce the plumpest part of the flesh and make sure the juices run clear. If not, cook further.
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Nutritional Information
| Calories |
397 kcal |
111 kcal |
| Protein |
19.5 g |
5.5 g |
| Carbohydrates |
20.2 g |
5.7 g |
| Fat |
23.5 g |
6.6 g |
| Saturated Fat |
7.4 g |
2.1 g |
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