korma and coconut chicken skewers
- ½ cup (150g) korma curry paste
- 400g can coconut milk
- 800g chicken thighs, trimmed and cut into 2cm thick slices
- sea salt and cracked black pepper
- store-bought naan bread, natural Greek-style (thick)
- yoghurt and micro (baby) mint, to serve
- Place the curry paste, coconut milk, chicken, salt and pepper in a large bowl and toss to combine. Refrigerate for 30 minutes to marinate. Preheat grill (broiler) to high. Thread the chicken onto 8 metal skewers.
- Place on a lightly greased oven tray and cook for 15 minutes or until charred and cooked through. Serve with the naan bread, yoghurt, mint and pepper. Serves 4.
© DONNA HAY GROUP
