James Strawbridge
Keralan Spiced Chicken Skewers
Ingredients
Method
Ingredients
- 1 tbsp Bart’s Keralan Spiced Coconut Curry Paste
- 2 tbsp natural Greek yoghurt
- Juice of ½ lime plus the zest
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped spring onions
- 400g diced chicken thigh or breast
- Optional: coconut flakes, extra lime wedges, more spring onions and coriander to garnish
Method
1. In a bowl, mix together the Keralan paste, yoghurt, lime juice, coriander, and spring onions with diced chicken breast and coat thoroughly. Leave to marinate for 15-30 mins if you have time (or cook straight away).
2. Thread the chicken onto soaked skewers.
3. Cook on a hot ridged skillet or over a barbecue grill for 8–10 mins, turning regularly until golden and cooked through.
4. Garnish with extra spring onions, coriander, a sprinkle of coconut flakes, and a final squeeze of lime.
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