Indian Charred Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breasts
2 tablespoons curry paste
1 tablespoon sunflower oil
1 tablespoon light muscovado sugar
1 teaspoon ground ginger
1/2 teaspoon ground cumin
Cucumber Raita
1/4 cucumber
salt
2/3 cup low-fat plain yogurt
1/4 teaspoon chili powder

Preparation

Place chicken breasts between 2 pieces of plastic wrap and pound them with rolling pin or meat mallet to flatten.
Mix together the curry paste, oil, sugar, ginger and cumin in a small bowl. Spread the mixture over both sides of the chicken and set aside.
Make the Raita:.
Peerl the cucumber and scoop out any seeds with a spoon. Grate the cucumber flesh, sprinkle with salt, place in a strainer and leave to stand for 10 minutes.
Rinse off the salt and squeeze out any excess moisture by pressing the cucumber with the back of a spoon.
Mix the cucumber with the yogurt and stir in the chili powder.
Chill.
Back to the chicken:.
Transfer the chicken to an oiled rack and grill for 10 minutes, turning once.
Serve chicken with the Raita and some naan bread.