Chicken korma kebabs

A tasty chicken dish that’s great for summer barbecues and can also be cooked in the oven for an all-year-round dinner


  • 4 chicken breasts, skinned
  • 4tbsp Korma curry paste
  • 2tbsp oil
  • 1 onion, chopped
  • 2tbsp plain yogurt or double cream
  • toasted flaked almonds, to serve
  • Naan bread


  • Heat the oil and cook the onion until soft but not coloured. Leave to cool and add the korma paste and stir in the yogurt or cream.
  • Cut each breast lengthwise into 3 strips. Add the chicken strips to the korma sauce toss to coat evenly. Cover and refrigerate for 30 mins. Thread the chicken strips on skewers.
  • If barbecuing, grill over medium-hot coals, turning every 2 mins, for 8 – 10 mins until cooked through. Alternatively place under a medium grill for the same amount of time.
  • Place the naan bread directly on the grill until just warm for about 30 seconds per side.
  • Serve sprinkled with the almonds alongside a red onion and tomato salad and sprinkled flaked almonds piled on naan bread.

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