Chicken korma skewers with naan bread

Serves : 4

Preparation time: 10 minutes

Cooking time: 10 to 15 minutes

Ingredients

• 45 ml (3 tablespoons) ground Garam Masala
• 60 ml (4 tablespoons) tomato paste
• 125 ml (1/2 cup) coconut milk
• 2 garlic cloves, chopped
• 30 ml (2 tbsp) ginger, grated
• 15 ml (1 tbsp) white vinegar
• 5 ml (1 tsp.) brown sugar
• 125 ml (1/2 cup) cashews
• 4 Québec chicken breasts, coarsely cubed
• 12 cherry tomatoes
• 12 green bell pepper cubes
• 1 onion, quartered
• 4 Naan breads
• 60 ml (4 tbsp.) plain yogurt
• 60 ml (4 tbsp.) coriander leaves, finely chopped
• salt and pepper to taste

Preparation

1. In a bowl, using a hand blender, purée the Garam Masala, tomato paste, coconut milk, garlic, ginger, vinegar, brown sugar and cashews. Check seasoning.
2. Add chicken and marinate for 12 hours.
3. Preheat barbecue to maximum.
4. Alternate chicken, cherry tomatoes, bell pepper cubes and onion quarters to form skewers.
5. Place the skewers on an oiled barbecue grill and cook for 2-3 minutes on each side.
6. Then turn off the heat, close the lid and cook for a further 5 minutes.
7. Meanwhile, toast the Naan buns on the barbecue for 1-2 minutes.
8. Serve kebabs with Naan bread and yoghurt sprinkled with coriander.