Ingredients
- 1 lb (500 g) boneless skinless chicken breasts
- 1/3 cup (75 mL) plain yogurt
- 2 tsp (10 mL) grated gingerroot (or 1/2 tsp/2 mL ground)
- 2 tsp (10 mL) curry paste
Steps
- Cut chicken into 1-inch (2.5 cm) chunks. In bowl, combine yogurt, ginger and curry paste. Add chicken; toss to coat. Cover and marinate in refrigerator for 20 minutes.
- Thread chicken onto 4 skewers; place on greased grill over medium-high heat. Close lid and cook, turning once, for 8 minutes or until no longer pink inside.
