Curried chicken kebabs with cauliflower

Under R85 • Serves 4 Preparation time: 25 minutes • Cooking time: 20 minutes • 4 chicken breast fillets, each cut into four • about 125ml yoghurt • 30ml curry powder • 1 onion, peeled and quartered • 60ml olive oil • 1 large cauliflower, chopped • 2cm fresh ginger, peeled and grated • 1 red chilli, chopped • 5ml each cumin and turmeric • 200g cherry tomatoes, halved • small bunch coriander, chopped

1 Mix the chicken with the yoghurt, curry powder and salt and pepper to taste. Break up the onion leaves and thread them onto four soaked wooden skewers between the chicken pieces.

2 Heat the oil in a large pan and fry the cauliflower, ginger, chilli, cumin and turmeric until fragrant. Cover and steam for about 10 minutes or until the veggies are soft but not mushy. Add the cherry tomatoes, coriander and salt and pepper to taste and heat until hot (about 5 minutes).

3 Heat a griddle pan and cook the chicken kebabs until goldenbrown and cooked through, or roast under a preheated grill in the oven, and serve with the cauliflower.