Coconut Chicken Skewers
A healthy and delicious chicken dish that can be served with anything - salad, vegetables or similar. Great for hot summer evenings, but can be eaten all year round.
Ingredients for the chicken
1/2 kg boneless skinless chicken breast
150g natural unsweetened yoghurt (try Greek or Icelandic)
1 1/2 Tbsp red curry paste
1 Tbsp fresh grated ginger
2 Tbsp chopped fresh coriander
1 lime, juiced
1 tsp sesame oil
For the dipping sauce:
150g unsweetened coconut yoghurt (or Greek if you prefer)
1/2 lime, juiced
1/2 tspn turmeric
2 Tbsp chopped coriander
Pinch sea salt and fresh cracked black pepper
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Heat oven to 180C. Prepare the chicken by adding Greek/Icelandic yoghurt, curry paste, ginger, coriander, lime juice and sesame oil in a large stainless steel bow. Stir well to combine, add chicken pieces to coat. Pierce chicken onto skewers and refrigerate for approx 30 minutes.
To prepare dipping sauce, add all sauce ingredients to another bowl and stir well until combined. Place in fridge until ready to use.
Space chicken skewers evenly on a baking tray lined with baking paper or similar. Bake at 180C until cooked through. Serve with dipping sauce and a salad or with any other dish you desire.