Ingredients
4 skinless boneless chicken breasts
1/4 c tandoori curry paste
2 tb vegetable oil
1 ts ground cumin
1/2 cu yogurt
2 tb mango chutney
1/3 c coriander chopped
Preparation
Combine curry, oil, cumin. Cut chicken into 2.5 cm pieces. Mix. Marinate at least 1 hour or overnight. Can freeze at this point. Preheat oven to 475. Place chicken pieces on cookie sheet and bake 8-10 minute. Sprinkle with 2/3 of coriander and skewer. Combine ingredients for dipping sauce and blend in food processor (add 1/3 of coriander to sauce)
