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Yoghurt masala marinated chicken skewers

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Whip up a flavoursome chicken dinner with a spiced marinade made using Tamar Valley Dairy Greek Style All Natural Yoghurt (RECIPE BELOW). Serve with steamed rice and an easy tomato salad for a winning weeknight meal.
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Yoghurt Masala Marinated Chicken Skewers with Tomato Salad
Serves 4 Prep 15 mins (+ marinating time) Cooking 10 mins
500g Tamar Valley Dairy Greek Style All Natural Yoghurt
1 tbs garam masala
1 tbs ground turmeric
2 stems curry leaves, leaves picked
2 tbs extra virgin olive oil
1kg Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, cut into 3cm pieces
250g cherry tomatoes, halved
1 small red onion, thinly sliced
1 Lebanese cucumber, halved lengthways, thinly sliced
Steamed rice, to serve
Coriander leaves, to serve
Curry leaves, extra, to serve
Lemon wedges, to serve
1 Whisk the yoghurt, garam masala, turmeric, curry leaves and half the oil in a bowl until well combined. Season. Reserve one-third of the yoghurt mixture in a bowl in the fridge. Add chicken to the remaining yoghurt mixture. Place in fridge for 20 mins or up to 6 hours to develop the flavours.
2 Heat a barbecue grill or chargrill on medium-high. Thread chicken onto soaked bamboo skewers. Cook, turning occasionally, for 10 mins or until charred and cooked through.
3 Combine the tomato, onion, cucumber and remaining oil in a bowl. Season.
4 Divide the rice and salad among serving plates. Top with the chicken and drizzle with the reserved yoghurt mixture. Top with coriander and sprinkle extra curry leaves over the salad. Serve with lemon wedges.
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Food
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