CHICKEN TIKKA SKEW­ERS WITH CAR­ROT AND CO­CONUT KOSHIM­BIR

Super Food Ideas - - THIS MONTH | GRILL THE GLOBE -

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.

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