Dinner, Sides, Starters

Curry Chicken Skewers with Mint Dip

  • Prep 1h 10 mins
  • Total 1h 20 mins
  • Easy
  • Serves 4

Tip: You can add more chilli powder for extra heat or swap chilli for sweet paprika for mild flavour


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

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  • 4 chicken breasts – cut into 2x2cm cubes
  • 1 tbsp tomato puree
  • 1 tbsp rapeseed oil
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/4 tsp garam masala
  • 1/4 tsp ginger powder
  • 1 tsp chilli powder
  • 150g plain yoghurt
  • To taste salt and pepper
  • 1/2 cucumber – grated
  • 10 mint leaves – finely chopped
  • 1 tbsp lemon juice
  • Pinch salt and pepper
  • For garnish coriander leaves


  • Step 1

    In a bowl combine chicken with tomato puree, oil and all spices. Set to the side and let marinate for 1 hour.

  • Step 2

    Combine grated cucumber with yoghurt, mint, lemon juice, salt and pepper and refrigerate until serving

  • Step 3

    Insert grill plate in the unit and close lid. Select GRILL, set temperature to MAX and set time to 10 minutes. Select START/STOP to begin preheating

  • Step 4

    While unit is preheating, assemble the skewers until they’re almost full

  • Step 5

    When the unit beeps to signify it has preheated, place skewers on the grill plate. Close lid and cook for 5 minutes

  • Step 6

    After 5 minutes, flip the skewers and continue cooking

  • Step 7

    When cooking is complete, serve hot with mint dip.