Place the yogurt, curry powder, and half the lime juice into a bowl and mix well to combine. Add the chicken and stir to coat.

Cover and place in the refrigerator to marinate for at least 3 hours, or overnight.

Spray a large saucepan with Frylight and place over medium heat.

Add the onion and cook for 5 minutes until softened.

Add the aubergine and cook for 10 minutes until slightly colored.

Add the chilies and garlic and cook for 1 minute.

Add the rice and stir-fry for 30 seconds.

Add the passata and stock. Stir well. Season with salt and pepper to taste.

Bring to the boil and cook for 5 minutes with the lid on. Stir from time to time to prevent the rice from sticking to the bottom of the pan.

Reduce heat and simmer uncovered for 10-20 minutes, or until rice is tender and most of the liquid has been absorbed. Stir occasionally.

Meanwhile, thread the chicken onto 12 metal or soaked wooden skewers.

Preheat your grill/broiler to high and spray the chicken skewers with Frylight.

Grill for 10-15 minutes until cooked through, turning occasionally.

Divide the rice pilaf and chicken between four places. Sprinkle over the remaining lime juice, chopped coriander, and reserved chilies.

You can add on a dollop of fat-free natural yogurt on top if you wish. Serve and enjoy!