Categories: Chicken, Indian 
      Yield: 6 servings 
  
      1 c  Yogurt, plain 
    1/4 c  Cilantro, fresh; chopped 
      2 T  Lemon juice 
      1 T  Ginger, fresh; grated 
      1 lg Garlic clove; minced 
      2 ts Paprika 
      1 ts Curry powder 
    1/2 ts Cumin, ground 
    1/2 ts Coriander, ground 
    1/4 ts Cayenne pepper 
      1 lb Chicken breast, skin/boned, 
           -well trimmed, cut in 1" 
           -cubes 
      1 lb Cauliflower, cut into 
           -florets 
      2 md Pepper, red bell; cut into 
           -1" pieces 
      8    Bamboo skewers, soaked in 
           -water 30 minutes 
  
  Puree first ten ingredients in blender or processor.  Pour 1/4 c 
  yogurt mixture into small bowl, cover and chill.  Pour remaining 
  mixture into medium bowl; add chicken and toss to coat.  Cover and 
  chill at least one hour and up to 24 hours.  Cook cauliflower in pot 
  of boiling salted water until crisp-tender, about 2 minutes.  Drain. 
  Rinse under cold water. Add cauliflower to 1/4 c yogurt mixture and 
  toss.  Thread red bell peppers, chicken and cauliflower on skewers. 
  Prepare barbecue (medium heat). Grill until chicken is cooked 
  through, about 7 minutes per side.