CHICKEN TIKKA SKEWERS WITH CARROT AND COCONUT KOSHIMBIR
SERVES 4 PREP 25 MINUTES (PLUS REFRIGERATION)
COOK 10 MINUTES YOU’LL NEED 8 METAL OR SMALL
PRE-SOAKED BAMBOO SKEWERS FOR THIS RECIPE.
2 tablespoons vegetable oil 2 tablespoons lemon juice 1 small red chilli, chopped 2cm piece fresh ginger, finely grated 1 garlic clove, chopped 2 teaspoons garam masala ¾ teaspoon ground turmeric 1 cup natural yoghurt 600g chicken thigh fillets, cut into 4cm pieces 4 chapattis 2 tablespoons shredded fresh mint leaves, plus extra to serve ¼ cup mango chutney Steamed basmati rice, to serve Carrot and Coconut Koshimbir 2 carrots, grated ½ small red onion, finely chopped ¼ cup shredded coconut ¼ cup chopped fresh coriander leaves, plus extra to serve 1 long green chilli, finely chopped 2 tablespoons lemon juice
1 Place oil, lemon juice, chilli, ginger, garlic and spices in a small food processor or blender. Blend until smooth. Add ½ the yoghurt. Blend to form a paste. Season. Place chicken in a large glass or ceramic bowl. Add paste. Toss to coat. Refrigerate for 1 hour. Thread chicken onto skewers. 2 Heat a greased barbecue hotplate and grill on medium-high heat. Cook chicken skewers on hotplate for 3 to 4 minutes each side or until cooked through. Cook chapattis on grill for 30 seconds each side or until beginning to char. 3 Meanwhile, make Carrot and Coconut Koshimbir Combine all ingredients in a bowl. Season with salt and pepper. 4 Combine mint and remaining yoghurt in a small bowl. Season with salt and pepper. Serve skewers with chutney, rice, chapatti, yoghurt mixture, koshimbir and extra mint and coriander leaves. NUTRITION: (per serve) 3171kj; 26.5g fat; 9.2g sat fat; 40.4g protein; 83.1g carbs; 7.8g fibre; 129mg chol; 880mg sodium.