Garden party recipes
Coronation chicken skewers with dipping sauce
PREPARATION TIME 15 minutes, plus marinating overnight
COOKING TIME 10 minutes
SERVES 4-6
INGREDIENTS
For the marinade • 500g Trewithen Dairy natural yoghurt • 15g fresh ginger, grated • 3 garlic cloves, grated • 1 tbsp curry powder • 2 tbsp mango chutney • 1 lime, zested and juiced • ½ tsp ground cinnamon • 1 tbsp coriander seeds, toasted in a pan then ground in a pestle and mortar • 4 chicken breasts, cut into 2cm chunks
For the sauce • 200g Trewithen Dairy natural yoghurt • 2 tbsp mayonnaise • 1 lime, zested and juiced • 1 ripe mango, peeled and cut into small chunks • 15g coriander, finely chopped • 1 tbsp mango chutney
To serve • lime wedges • coriander
METHOD
Mix together all the marinade ingredients in a large bowl with a little seasoning. Add the chicken chunks and mix well to combine. Leave to marinate in the fridge for at least a few hours or overnight. Combine all of the dipping sauce ingredients together with a little seasoning and chill in the fridge until needed. Preheat the grill to high (or alternatively cook on a barbecue). Thread the chicken chunks onto skewers and cook for approximately 8-10 minutes (depending on the size of the chunks), turning regularly Serve the skewers alongside the dipping sauce, with extra lime wedges and coriander.
