Indian-style Charred Chicken

Ingredients:

4 chicken breast fillets
2 tbsp curry paste
1 tbsp sunflower oil
1 tbsp light muscovado sugar
1 tsp ground ginger
1/2 tsp ground cumin

For the Cucumber Raita:
1/4 cucumber
salt, to taste
150ml natural yoghurt
1/4 tsp chilli powder

To Serve:
naan bread
green salad leaves

Method:

Place the chicken breasts between two sheets of clingfilm (plastic wrap) and pound with a mallet or rolling pin to flatten them.

In a bowl, mix together the curry paste, sunflower oil, sugar, ginger and ground cumin. Spread this mixture over both sides of the flattened chicken breasts then set aside to marinate in the refrigerator for at least 60 minutes.

For the raita, peel the cucumber, split in half lengthways and scoop out the seeds with a spoon. Grate the cucumber, sprinkle with salt then turn into a sieve and set over a bowl to drain for 10 minutes. After this time, rinse off any excess salt, turn the grated cucumber into a cloth and wring to remove any excess moisture. Turn the cucumber into a bowl and mix with the yoghurt and chilli powder. Set aside to chill in the refrigerator until needed.

When sufficiently marinated, transfer the chicken to an oiled barbecue rack and cook over hot coals for 5 minutes per side, or until nicely marked and served through. Warm the naan bread on your barbecue.

Serve the chicken accompanied by a green salad, the naan breads and the raita.