Marinated Chicken with a Sweet Mango Dip

150g (5oz) carton natural yoghurt
1 tsp tomato purée
2 tsp Schwartz Medium Curry Powder
½ tsp Schwartz Garlic Granules
1 tsp Schwartz Coriander Leaf
450g (1lb) boneless, skinless chicken breasts, cubed

FOR THE DIP:
150g (5oz) carton natural yoghurt
2 tbs mango chutney
½ tsp Schwartz Coriander Leaf

STEP 1

Blend the yoghurt with the tomato purée and spices. Stir in the chicken pieces. Cover and allow to marinate for one hour in the refrigerator.



STEP 2

Thread the chicken onto 8 satay sticks or 4 skewers and place under a pre-heated grill for 15-20 minutes, turning occasionally. If using the barbecue, cook over the coals on a rack for 20 minutes, turning the skewers occasionally.



STEP 3

Mix the dip ingredients together and serve with the kebabs.



STEP 4

The hot Indian spiced kebabs are balanced by the cooling dip - great for starters or as a snacks.