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Mango Chicken Skewers with Basil Raita

Add a little chopped chilli to the mango chutney for an extra kick.

Makes about 18 canapés

Hands-on time: 15 minutes

Cooking time: about 10 minutes

3 x 125g (4oz) skinless chicken breasts, cut into bite-sized pieces

3 tbsp mango chutney

1 tsp vegetable oil

Finely grated zest and juice of 1 lemon

150g (5oz) natural yogurt

¼ cucumber, grated

Small handful fresh basil leaves, finely sliced, plus extra small leaves to garnish

Per canapé 37 cals, 5g protein, 1g fat (0g saturates), 3g carbs (3g total sugars), 0g fibre

1. Put the chicken pieces into a bowl with the mango chutney, oil, plenty of salt and pepper and half each of the lemon zest and juice.

2. Heat a griddle pan or frying pan to high and cook the chicken for 6–8 minutes, turning occasionally, until cooked through and lightly charred.

3. Meanwhile, make the raita. In a small serving bowl, stir together the yogurt, cucumber, remaining lemon zest and juice and the sliced basil. Season well. When the chicken is cooked, top each piece with a small basil leaf and secure in place with a cocktail stick. Serve with the raita.

GET AHEAD

Cook the chicken and make the raita up to a day ahead, but don’t add the basil. Cover and chill. To serve, allow the chicken to come to room temperature and complete the recipe.