Register
Marinated Chicken with a Sweet Mango Dip
Ingredients
-
-
2 tablespoons mango chutney
-
½ teaspoon Coriander Leaf
-
1 teaspoon tomato purée
-
2 teaspoon Medium Curry Powder
-
½ teaspoon Garlic Grinder
-
1 teaspoon Coriander Leaf
-
450 gram (1 pound) boneless, skinless chicken breasts, cubed
-
FOR THE DIP:
-
150 gram (5 ounce) carton natural yoghurt
Key Products
Instructions
- 1 Blend the yoghurt with the tomato purée and spices. Stir in the chicken pieces. Cover and allow to marinate for one hour in the refrigerator.
- 2 Thread the chicken onto 8 satay sticks or 4 skewers and place under a pre-heated grill for 15-20 minutes, turning occasionally. If using the barbecue, cook over the coals on a rack for 20 minutes, turning the skewers occasionally.
- 3 Mix the dip ingredients together and serve with the kebabs.
- 4 The hot Indian spiced kebabs are balanced by the cooling dip - great for starters or as a snacks.
More To Savour
