Note: Marinating time will need to be added to total prep time
If using wooden skewers, soak in water for at least 30 minutes. Cut the chicken into approximately 24 1-inch pieces. Combine the yogurt, curry and ginger in a bowl. Add the curry mixture to the chicken and coat well. Cover and marinate in refrigerator for at least 1 hour, no more than 3 hours. While chicken is marinating, cut the red pepper and mango, if needed (*canned pre-cut mango may be used), into approximately 12 1-inch pieces. When ready to cook, preheat oven to 350°F. Skewer the kebabs in this order: chicken, pepper, chicken, mango, chicken, pepper, chicken, ending in mango. Spray cooking sheet with non-stick spray. Place kebabs on the cookie sheet and cook for 15-20 minutes or until the internal temperature of a large piece of chicken is 165°F. Serve over Basmati rice and Cucumber Mango Raita.