90g (1/3 cup) low-fat natural yoghurt 2 tablespoons korma curry paste 60ml (1/4 cup) fresh lime juice 4 small single chicken breast fillets, excess fat trimmed, halved horizontally Olive oil spray Raita 130g (1/2 cup) low-fat natural yoghurt 1 small cucumber 1 garlic clove, crushed

Combine the yoghurt, curry paste and 2 tablespoons of lime juice in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to marinate. Meanwhile, to make the raita, combine the yoghurt, cucumber and garlic in a medium bowl. Preheat a barbecue grill or chargrill over high heat. Spray chicken with olive oil spray. Cook for 2-3 minutes each side or until golden. Serve topped with raita and a side salad.