Chicken Tikka Kebabs!

I'm using skinless chicken breasts, low fat yogurt and not too much curry paste to make sure this dinner is low in fat.

It's very easy to put together and only takes about 20 minutes, but you'll need to add some extra time if you allow time for the spices to get into the chicken - you don't have to do this if you're in a hurry but if you have the time then you should!

This recipe will serve two people and costs less than £2.00 per head including the rice and salad.

Ingredients

75g low-fat natural yogurt

1 tbsp tikka marsala curry paste

2 boneless, skinless chicken breast - cut into chunks

200g rice

Cucumber - about a quarter, chopped

Large tomato - chopped

Small onion - finely chopped

Small green chilli - if you have one it adds a bit of a kick, seeded and finely chopped

Fresh coriander - again if you have any, adds a nice flavour to the salad

How to cook

Mix the yogurt with the curry paste in a bowl.

Add the chicken, season and stir really well.

Cover and leave for 30 minutes at room temperature.

Mix the cucumber, tomato, onion, chilli and coriander together to make the salad and season lightly.

Preheat the grill to high and push the chicken on to the wooden skewers. You can buy a pack of 80 in the supermarket, they only cost a £1 and will last you for ages!

Grill the kebabs for about 10 minutes - make sure you turn them so they cook evenly and don't burn.

Meanwhile cook the rice and serve with two kebabs each and the salad.