Versatile, tasty, and a pleasure to have around... Best left to marinade over night, but a few hours will do it. Kebab skewers will be very useful.
Ingredients. For 4 hungry pals
6 Chicken Thighs, roughly cut into bite sized chunks
1 Can Coconut Milk
2 Limes, zest and juice
2 Fat Cloves of Garlic, grated
1tbsp Curry Powder
1tbsp Garam Masala
1tbsp Freshly Grated Ginger
1/2 tsp Chilli Flakes
Salt & Pepper to taste
Method
1. Very simple. Add the coconut milk to a large bowl with everything else but the chicken and mix well. Add the chicken and massage the marinade into it. Cover the bowl and pop into the fridge overnight ideally, but for at least two hours
2. Set your grill to a nice high temperature as you prepare your kebabs - you don't have to cook the chicken this way, but I find it the best. Unless you do them on the BBQ. Add the chicken, piece by piece to the skewers removing and keeping hold of any excess marinade. You should fill four quite happily, ensuring the pieces are skewered well and packed closely together. I often have to skewer the same piece a few times to keep it in place
3. I like to place the skewers resting over a roasting dish, as the below photo, to catch the drips. Then simply pop under the grill, rotating every few minutes until the chicken is cooked. This takes about 15 minutes, but keep an eye on it
4. As the the chicken is grilling, put the left over marinade into a saucepan and slowly bring up to a gentle boil. Simmer for a good few minutes to ensure any chicken left behind is fully cooked
5. Then simply serve your chicken hot with the sauce or cold with salad, or in a pitta, or as a canapé on a cocktail stick, however you like!
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