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Marinated Chicken with a Sweet Mango Dip

150 g (5 oz) carton natural yoghurt
1 tsp tomato purée
2 tsp Schwartz Medium Curry Powder
½ tsp Schwartz Garlic Granules
1 tsp Schwartz Coriander Leaf
450 g (1 lb) boneless, skinless chicken breasts, cubed

Dip:
150 g (5 oz) carton natural yoghurt
2 tbs mango chutney
½ tsp Schwartz Coriander Leaf

Blend the yoghurt with the tomato purée and Spices. Stir in the chicken. Cover and allow to marinate for one hour in the refrigerator.

Thread the chicken onto 8 satay sticks or 4 skewers and place on the grill for 15-20 minutes, turning occasionally.

Mix the dip ingredients together and serve with the kebabs.

The hot Indian spiced kebabs are balanced by the cooling dip - great for starters or as a snacks.

Makes 4 servings.

Many thanks to Schwartz for letting us use this recipe.