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Step 1.
Dice up the chicken and add to a mixing bowl along with the curry powder, 100g of the yoghurt and a big pinch of salt. Mix well and leave to sit for 15 mins.
Step 2.
Finely chop the mint and chilli (saving a pinch of each for garnish) and mince the garlic, mix everything with the remaining yoghurt and set aside.
Step 3.
Finely grate the carrot and mix with a pinch of salt and the juice of half the lemon.
Step 4.
Thread the chicken onto skewers and cook under a hot grill for 10 mins, turning half way, until nicely browned and cooked through.
Step 5.
Toast the pitta and pop onto a plate along with the grated carrot. Add a big spoon of the yoghurt and spread out slightly on the plate. Top with the chicken skewers and sprinkle with the remaining mint and chilli.
