½ cucumber, halved lengthways, deseeded and sliced
1 red onion, thinly sliced
handful chopped coriander leaves
juice 1 lemon
50g pack lamb's lettuces or pea shoots
Put 8 wooden skewers in a bowl of
water to soak. Mix the yogurt and curry
paste together in a bowl, then add the
chicken (if you have time, marinate for
an hr or so). In a large bowl, toss together
the cucumber, red onion, coriander and
lemon juice. Chill until ready to serve.
Shake off any excess marinade, then
thread the chicken pieces and cherry
tomatoes onto the pre-soaked skewers.
Cook under a medium grill for 15-20 mins,
turning from time to time, until cooked
through and nicely browned.
Stir the lettuce or pea shoots into the
salad, then divide between 4 plates. Top
each serving with 2 chicken tikka skewers
and serve with the warm chapatis.