Gujarati-style runner beans with spiced chicken skewers
- July 2008
- 400g skinless, free-range chicken breasts, cut into 3cm cubes
- 1 tsp tandoori powder
- 4 tbsp Greek yogurt
- Small bunch each of fresh mint
- and fresh coriander, chopped
- 1 tsp cumin seeds, crushed
- 7cm piece fresh ginger, finely grated
- 2 garlic cloves, crushed
- 2 tbsp groundnut oil
- 1 tsp black mustard seeds
- 2 mild red chillies, finely sliced
- ¼ tsp ground turmeric
- 500g runner beans, trimmed and finely shredded lengthways
- Rotis or chapatis, warmed, to serve
- Preheat a grill or barbecue to medium. Mix the chicken, tandoori, yogurt, mint and half each of the coriander, cumin, ginger and garlic. Set aside for 10 minutes.
- Thread the chicken onto 12 skewers (if using wooden skewers soak them in water for 30 minutes first), then grill or barbecue for 6-8 minutes, turning halfway, until cooked through.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Add the mustard seeds and remaining cumin and stir for 2 minutes, until popping. Add the chillies, turmeric, remaining ginger and garlic and cook for 30 seconds. Add the beans and a dash of water, stir-fry for 3-4 minutes, then add the remaining coriander. Serve with the chicken skewers and rotis or chapatis.
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