- Coronation Chicken Skewers.jpg (94.91 KiB) Viewed 10 times
Preparation time: 30 minutes (plus marinating time)
Cooking time: 10 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp Greek yogurt
- 1 tbsp mango chutney
- 1 tbsp mild curry powder
- ½ tsp ground turmeric
- 1 tbsp lemon juice, plus extra for drizzling, and wedges to serve
- 1 garlic clove, finely grated
- A thumb-sized piece of ginger, finely grated
- 600g skinless chicken breast fillets, sliced into strips
- 2 Little Gem lettuces, cut into thin wedges
- ½ cucumber, sliced
- 4 radishes, thinly sliced
- Olive oil, for drizzling
- 2 tbsp toasted flaked almonds
- A small handful of coriander, chopped
For the coronation sauce:
- 100g Greek yogurt
- 3 tbsp mayonnaise
- 1 tbsp mango chutney
- 1 tsp mild curry powder
- 1 tbsp lemon juice
Method
1. Mix the yogurt, chutney, curry powder, turmeric, lemon juice, garlic and ginger in a large bowl, season, then stir in the chicken strips and stir to coat. Cover and chill for at least 30 minutes, up to 24 hours.
2. Soak wooden skewers in water for 20 minutes. Thread the marinated chicken onto the skewers, folding each strip back and forth.
3. For the coronation sauce, stir all the ingredients together and season to taste.
4. Heat a griddle pan over a medium - high heat or light the barbecue. Cook the skewers for 8 - 10 minutes, turning often, until charred and cooked through. Scatter the lettuce, cucumber and radishes over a platter, drizzle with olive oil and lemon juice, and toss. Lay the skewers on top, scatter over the almonds and coriander, and drizzle with the coronation sauce. Serve with extra lemon wedges and sauce on the side.
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