Sticky chicken skewers with coconut and mango
SERVES 8
A twist on the classic Coronation Chicken, with mango chutney as the star secret ingredient
YOU WILL NEED
4tbsp mango chutney
160ml can coconut cream
1 large garlic clove, crushed
1tsp coriander seeds, roughly crushed 1kg chicken breast fillets, cut lengthways into strips
TO SERVE
1 red chilli, deseeded and finely sliced Handful fresh coriander leaves Small lime wedges
HOW TO DO IT
1
In a bowl, mix together the mango chutney, coconut cream, garlic and coriander seeds, then season with salt and pepper. Add the chicken and stir well to coat in the mixture. Cover and set aside for 30 mins at room temperature, or leave to chill overnight in the fridge. 2
If you’re using wooden skewers, soak 16 of them in water for 1 hr. Thread the chicken pieces onto the skewers and lay them onto a foil-lined grill pan. Heat the grill to high and cook for 8-10 mins, turning them once or twice, until cooked through. 3
Serve on a platter with sliced chilli, coriander leaves and lime wedges.
TIP THE CHICKEN CAN ALSO BE SERVED IN PITTA BREAD; SIMPLY REMOVE THE COOKED CHICKEN FROM THE SKEWERS AND PACK INTO PITTA BREADS WITH SALAD.