cardamom and coconut chicken skewers

  • 1kg chicken thigh fillets, trimmed and cut into 3cm strips
  • 1 cup (250ml) coconut cream 
  • 1 tablespoon finely grated lime rind 
  • 2 tablespoons finely grated ginger 
  • 2 cloves garlic, crushed 
  • 2 teaspoons ground cardamom 
  • 1 teaspoon chilli powder 
  • 2 teaspoons ground turmeric 
  • charred store-bought roti, to serve 
  • 1 green bird’s-eye chilli, thinly sliced, to serve 

coriander and chilli salsa

  • 4 cups coriander (cilantro) leaves 
  • 2 cups mint leaves 
  • 1 long green chilli, sliced 
  • ¼ cup (60ml) lime juice 
  • 1 teaspoon ground coriander 
  • 2 tablespoons natural Greek-style (thick) yoghurt 
  • ½ teaspoon sea salt flakes 
  • cracked black pepper

 

  1. Place the chicken, coconut cream, lime, ginger, garlic, cardamom, chilli powder and turmeric in a large bowl and mix to combine. Cover with plastic wrap and refrigerate for 1 hour. 
  2. To make the salsa, place the coriander leaves, mint, chilli, lime juice, ground coriander, yoghurt, salt and pepper in a blender and blend until smooth. 
  3. Thread the chicken onto 10 metal skewers. Heat a char-grill pan over high heat and grease well. Cook the chicken for 2 minutes each side or until lightly charred and cooked through. Serve with roti, salsa and sliced green chilli. Makes 10.

 

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Tags: indian, skewers,

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