Spicy Chicken Skewers with Fennel Yogurt Sauce - alive magazine

Ingredients

• 1 medium onion, finely chopped
• 1/2 small red chili pepper, deseeded and finely chopped (use a whole one if you like heat)
• 1 in (2.5 cm) fresh ginger root, peeled and finely chopped
• 2 garlic cloves, peeled and minced
• 1/2 cup (125 mL) plain yogurt
• 1 Tbsp (15 mL) curry powder
• 1/4 cup (60 mL) finely chopped cilantro
• 4 small skinless, boneless organic chicken breasts (about 1 lb/450 g)
• Sauce
• 1 small fennel bulb, finely chopped
• 3/4 cup (180 mL) plain yogurt
• 3 Tbsp (45 mL) finely chopped cilantro
• Salt and pepper, to taste