Turmeric chicken skewers with chilli and coconut sambal

SERVES 4

750 gm kipfler potatoes, scrubbed and halved lengthways

50 ml vegetable oil

3 sprigs fresh curry leaves

¾ tsp brown mustard seeds

1 onion, thinly sliced

2 garlic cloves, finely grated

1½ tsp ground turmeric

800 gm chicken thigh fillets, trimmed Juice of 3 limes, or to taste

CHILLI AND COCONUT SAMBAL

2 tbsp shredded coconut

3 long green chillies, finely chopped Zest of 1 lime

1 Boil potatoes in salted water over medium-high heat until tender when pierced with a skewer (15-20 minutes). Drain well and transfer to a bowl.

2 Meanwhile, heat half the oil in a large frying pan over medium heat, add curry leaves and fry until crisp (30 seconds). Remove with a slotted spoon and drain on paper towel. Add mustard seeds to pan and fry until they pop (30 seconds). Add onion, half the garlic and turmeric to pan, and fry until onion is soft and golden (8-10 minutes). Remove from heat, stir in juice of two limes, then pour mixture over potato. Toss to coat, season to taste and set aside.

3 Stir remaining turmeric, garlic and oil in a bowl to combine. Season to taste, add chicken and turn to coat. Thread chicken onto 8 metal skewers. Heat a char-grill pan over medium-high heat and cook chicken, in batches, until charred and cooked through (10 minutes). 4 For chilli and coconut sambal, combine ingredients with remaining lime juice in a bowl; season to taste. Serve skewers with potatoes and sambal, and scattered with curry leaves.