A cool and creamy salad balances the spices in the curry-flavoured chicken. To get this meal on the table even faster, toss the chicken with the sauce up to 24 hours ahead and store in an airtight container in the fridge. Serve with grilled naan, if you like.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Chickpea Salad:
Curried Chicken:
Method
Curried Chicken: In bowl, stir together yogurt, curry paste, garlic and salt; add chicken and stir to coat. Thread 3 pieces of the chicken onto each of 8 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 8 minutes.Chickpea Salad: In large bowl, whisk together yogurt, mayonnaise, ginger, garlic, salt and pepper. Add chickpeas, cucumber, cilantro, green onions and celery; stir to coat. Serve with chicken.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 449 mg
- Sugars 5 g
- Protein 33 g
- Calories 331.0
- Total fat 12 g
- Potassium 555 mg
- Cholesterol 75 mg
- Saturated fat 2 g
- Total carbohydrate 24 g
%RDI
- Iron 11.0
- Folate 21.0
- Calcium 8.0
- Vitamin A 5.0
- Vitamin C 7.0
