Korma Chicken Breast Skewers

Meanwhile, halve and peel the red onion, then cut each half into 4 wedges.

In a medium bowl, add the diced chicken and curry powder. Toss to coat in the spices.

Add the onion wedges, korma curry paste and a third of the Greek style yoghurt. Season with salt and pepper and toss to coat well.

Carefully thread the chicken and onion wedges onto the skewers (3 per person). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Transfer the skewers to a lightly oiled large baking tray. Spoon over any remaining korma yoghurt from the bowl.

Bake the skewers on the middle shelf of your oven until cooked through and golden, 15-20 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the lettuce (see ingredients for amount), halve lengthways, then thinly slice.

Trim the carrot, then coarsely grate (no need to peel).

Cut the lemon into wedges. 

In a medium bowl, combine the remaining Greek style yoghurt, half the lemon juice and a pinch of salt and sugar.

When the skewers have 5 mins remaining, drizzle over the honey (see pantry for amount). Turn to coat and bake for the remaining time.

Just before serving, add the lettuce and carrot to the yoghurt dressing. Toss to coat.