Korma Style Chicken and Tandoori Beef Skewers

Add the potatoes the to the pan of boiling water. Simmer until tender, 15-20 mins. Once cooked, drain in a colander and pop into a large serving bowl. Set aside to cool.

Meanwhile, halve any large cauliflower florets. Pop the cauli onto a large baking tray and drizzle with oil. Season with salt and pepper. Roast on the top shelf of your oven until golden and tender, 15-18 mins.

When ready, remove from your oven. Add to the bowl of potatoes and leave to cool.

Meanwhile, in a large bowl, combine the garlic, tandoori masala mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. 

Season with pepper and mix together with your hands. Shape into sausage shapes, 2 per person.

Flatten to make koftas and thread a skewer through each one. IMPORTANT: Wash your hands and equipment after handling raw mince.

In another large bowl, combine the korma curry paste with a third of the yoghurt. Season with salt and pepper and mix together.

Lay the chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat with the other breast(s) - you've butterflied your chicken! 

Add to the bowl of marinade and mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

If you're using the oven, place the open chicken breasts on a lightly oiled baking tray (pat any leftover marinade over the chicken). 

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

When the chicken has cooked for 5 mins, add the koftas to the same tray. Bake for the remaining time until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Alternatively, cook them on the BBQ.