500 g (l lb.) chicken breasts or thighs l medium onion, roughly chopped l clove garlic, sliced 2 teaspoons finely chopped fresh ginger 2 tablespoons lemon juice 1 teaspoon ground coriander half teaspoon ground cumin 1 teaspoon curry powder 1 teaspoon salt 2 tablespoons chopped fresh coriander or mint leaves

Bone the chicken and remove skin. Cut chicken meat into bitesize pieces. In container of electric blender put the onion, garlic and ginger and blend until smooth, adding the lemon juice if more liquid is required. Mix with the ground spices and salt and marinate the chicken in this mixture for at least 2 hours at room temperature, or refrigerate overnight if possible. Thread chicken on bamboo skewers and cook over glowing coals or under a preheated griller until cooked through.