Ingredients

• 450g (1lb) skinless chicken breast fillets
• 10ml (2 tsp) ground coriander
• 10ml (2 tsp) ground cumin
• ½ small onion, peeled and roughly chopped
• 1 clove garlic, peeled
• 2.5cm (1 inch) piece fresh root ginger, peeled and roughly chopped
• 30ml (2 tbsp) lemon juice
• 10ml (2 tsp) paprika
• 2.5ml (½ tsp) chilli powder, optional
• 5ml (1 tsp) salt
• few sprigs fresh coriander
• 45ml (3 tbsp) natural yogurt

Tools

• Kenwood Kitchen Machine
• Multi-Mill

Method

1. Cut the chicken into 2.5cm (1 inch) cubes and place in a shallow dish.
2. Place the ground coriander, cumin, onion, garlic, ginger, lemon juice, paprika, chilli powder, salt and fresh coriander in the Multi-Mill. Blend together until smooth.
3. Add to the chicken with the yogurt and stir well to make sure the chicken is well coated in the marinade. Cover and refrigerate for 1-2 hours, or overnight, if time allows.
4. Thread the chicken on to either 4 wooden or metal skewers. If using wooden skewers soak in water first to prevent them burning.
5. Place under a preheated hot grill and cook for 8-10 minutes, or until the juices run clear, turning occasionally. Serve with a mixed leaf salad and rice, if wished.

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