(NC) - Delicious bite size pieces of chicken marinated in a subtle spice blend served on fresh salad leaves.
In a large bowl, blend together 3 Tbsp Sharwood's Mild Curry Paste and 2 Tbsp natural yoghurt.
Add 450g (1 lb) boned and skinned chicken cut into chunks and gently stir through the marinade to coat evenly. Leave to marinade in a cool place for a few hours, or preferably overnight.
Shake off the excess marinade and barbecue, turning frequently for 10-15 minutes until cooked.
Serve on a bed of salad leaves with wedges of lemon or lime.
