Chicken rogan josh kebabs with a spicy mango salsa

Tender chicken pieces coated in a Rogan Josh marinade and cooked on rosemary stems for a fresh, herb-infused flavour - ideal for the barbecue

Heat rating: 3
Serves: 4
Preparation time: 45
Cooking time: 20

What you need:

For the kebabs

• 2 tbsp Patak's Rogan Josh Curry Paste
• 75g natural fat free yogurt
• 300g skinless, boneless chicken breasts, diced
• 1 red pepper, deseeded and cut into chunks
• 1 lime, cut into segments
• 4 large rosemary stems
• few sprays 1 calorie oil

For the spicy mango salsa

• 1 small red onion, finely chopped
• 1 small firm mango, skin removed and finely chopped
• 3 tbsp fresh coriander leaves, chopped
• 2 tomatoes, deseeded and finely chopped
• 4 tbsp lime juice
• ½ - 1 red chilli, deseeded and finely chopped
• sea salt and black pepper

For the salad

• baby gem or crisp lettuce leaves
• ½ cucumber, sliced
• 6 cherry tomatoes, halved
• a few fennel seeds

What you do:

1. Mix together the Patak's Rogan Josh Curry Paste and yogurt. Add the chicken, coat well in the mixture and leave to marinate for 30 minutes.
2. Take most of the leaves off the rosemary stems and push the chicken onto each stem with the red pepper and lime segments (if necessary, pierce the skins with a knife before threading onto the stem).
3. Pre-heat a ridged griddle pan on a low to medium heat and spray with the oil. Sear the chicken for 20 minutes, turning occasionally. Cover the kebabs with a lid or foil to reduce cooking time if you wish.
4. Meanwhile, combine all of the salsa ingredients, season to taste and spoon into a dish. Toss the salad ingredients together and serve with the cooked chicken and salsa.

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