Created by ImPat on September 11, 2018
Step 1: Combine the curry paste and yoghurt in a big bowl and add the chicken and toss to coat and set aside for 5 minutes.
Step 2: Preheat a barbecue grill or chargrill pan on medium-high.
Step 3: Thread the chicken onto 12 metal skewers or pre-soaked bamboo skewers and then spray with oil and cook the chicken skewers, turning the chicken skewers, for 8 to 10 minutes or until cooked through and then transfer to a plate and cover to keep warm.
Step 4: Place the naan on the barbecue grill of chargrill pan and cook for 1 minute each side or until lightly charred.
Step 5: Divide among serving plates and top with extra yoghurt, chicken skewers and cucumber ribbons.