Tandoori chicken on cucumber

Cooking time: More than 1 hour

INGREDIENTS

2 tablespoons thick yogurt
2 tablespoons tandoori paste
200g chicken breast tenderloins
3 (450g) Lebanese cucumbers
whole coriander leaves

Mint yogurt
¼ cup (70g) thick yogurt
1 teaspoon shredded fresh mint leaves
1 teaspoon shredded fresh coriander leaves
½ teaspoon ground coriander
½ teaspoon lime juice

NOTE: This makes 24 bite-size morsels. Chicken and yogurt can be prepared several hours ahead. Assemble close to serving.

METHOD

Combine the yogurt, tandoori paste and chicken in a bowl. Refrigerate for 30 minutes.

Cook the chicken on a hot grill plate or frying pan until cooked through. Cool slightly.

Slice the cucumbers into 1.5cm rounds, about 8 rounds per cucumber. Using a teaspoon, scoop a small amount of the seeds from the centre of the rounds, without scooping all the way through.

For the mint yogurt, combine all ingredients in a small bowl.

Slice the chicken thinly and place a rounded teaspoon on each piece of the cucumber; top with the mint yogurt and the whole coriander leaves.

Not suitable to freeze. Not suitable to microwave.