Preparation time is 20minutes
Cook time is 8minutes
Total time is 28minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
Fennel raita
- 1 small fennel bulb, about 200 g
- 3/4 cup low-fat natural yoghurt
- 3tablespoons chopped coriander
- 1 pinch salt
- 1 onion, finely chopped
- 1/2-1 red or green chilli, deseeded and finely chopped
- 1 piece of fresh root ginger, peeled and finely chopped, 1.5cm piece
- 2 cloves garlic, finely chopped
- 2/3 cup low-fat natural yoghurt
- 3teaspoons mild curry paste
- 4tablespoons chopped coriander
- 4 skinless chicken breast fillets, about 150 g each, cubed
- 1 handful shredded lettuce (to serve)
- 1 pinch pepper
Nutrition per serving
745kJ / 178Cal
745 Kilojoules or 178 Calories
9% of daily energy intake*
Protein
18.0grams
Fat
9.0grams
Carbs
5.7grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Mix together the onion, chilli, ginger and garlic in a non-metallic dish. Add the yoghurt, curry paste and coriander and stir together.
Step 2 of 4
Add the cubed chicken to the yoghurt mixture, mix to coat, cover and leave to marinate in the refrigerator for at least 2 hours.
Step 3 of 4
Make the raita. Cut the core away from the fennel and finely chop the remainder, including any green tops. Mix the fennel with the yoghurt and coriander and season with salt and pepper. Spoon the raita into a serving dish, cover and chill until needed.
Step 4 of 4
Thread the chicken on to 12 bamboo skewers that have been soaked in water for at least 20 minutes and place them on a foil-lined grill rack. Cook under a preheated grill for 8-10 minutes, turning once, until browned and the chicken is cooked through. Serve 2 skewers per person with the raita.
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