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This is a dead simple but dead tasty meal. It’s also great cold so pop it into a bit of Tupperware and you can take it into uni for the next day’s lunch. All these ingredients can be found in local shops and in Swansea Market. Not only are you guaranteed quality, it’s also a lot cheaper than just going to Tesco!

You will need:

(For the chicken tikka)

2 chicken breasts

2 tablespoons tikka masala paste

3 tablespoons Natural low-fat yoghurt

(For the salad)

400g tin chickpeas (drained)

100g feta or other salad cheese (cubed)

1/2 a cucumber (cubed)

1/2 a red onion (finely sliced)

Method

Trim the fat off the chicken and, using a pair of kitchen scissors, cut into 2cm chunks.

In a bowl mix together the yoghurt and tikka masala paste until thoroughly combined, then add the chicken.

Stir this together, cover with clingfilm and leave in the fridge for about an hour to marinate.

Once you have retrieved the marinated meat from the fridge, push it onto skewers and grill until slightly charred, turning occasionally. This should take roughly 10 minutes.

While this is cooking, cut up the salad ingredients and mix together in a bowl.

Ensure the chicken is cooked through; there should be no red in the juices.

Leave to rest for a minute or so, and then remove from the skewers with a fork.

Serve with a little bit of yoghurt and some freshly chopped coriander to garnish.

By Laurence Atkinson

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