Chicken Korma Kebabs

Ingredients

1 Clove Garlic
2 tsp Turmeric
2 tsp Garam Masala
28g Block Creaned Coconut (4 1/2 sins)
113ml Chicken Stock
150g Fat Free Natural Yogurt
Salt and Pepper
6 Thickly Cut Chicken Breasts
2 Onions
1 Red and Yellow Pepper
Fry Light

Crush garlic and mix with turmeric and garam masala. Break the coconut into the stock and stir until dissolved. Add the garlic mixture and set aside to cool. When cool add the yogurt and a little seasoning.

Cut chicken into chunks and add to the yogurt mixture and fold to coat all the chicken. Cover and marinade for at least 4 hour but overnight is best.

Peel the onion and cut into chunks. De seed the peppers and cut into chunks. Thread the onion, chicken and peppers on to skewers to make kebabs.

Place on baking tray and cook in oven at 200c for about 20 minutes (this ensures chicken is thourghly cooked). Meanwhile heat a griddle pan sprayed with fry light. Whn kebabs have cooked in the oven char slightly on griddle.

Whole thing is 4 1/2 sins on a red day or 1/2 to 1 sin per kebab.