Tandoori chicken kebabs with coconut sambal
Dean Edwards is here to show us how to make gorgeously marinated chicken served with the flavours of coconut, chilli and coriander.
(Serves 4)
Ingredients:
For the tandoori marinade:
1 tbsp garam masala1 tsp paprika½ tsp turmeric½ tsp ground cinnamon3 cloves garlic, crushedSmall piece fresh ginger, grated100ml natural yoghurtJuice ½ lemon4 chicken breasts, each cut into 6 piecesSpiced potatoes:800g new potatoes40g unsalted butterSmall drizzle olive oil1 tsp ground cumin1 clove garlic, crushed
For the coconut sambal:
150g fresh coconut 1 green chilli, deseeded and finely diced½ clove garlic1 tbsp olive oilSmall handful fresh coriander, plus a few sprigs to garnishJuice 1-2 limesSalt, to season
Method:
For the tandoori marinade, mix the garam masala, paprika, turmeric and cinnamon in a large bowl along with the garlic, ginger, yogurt, and lemon juice
Add the chicken and mix thoroughly to allow the marinade to penetrate. Cover and refrigerate for an hour or so but, if time allows overnight for best results.
For the spiced potatoes: Par boil potatoes in a large pan of boiling salted water for 7-8 minutes, drain, then halve lengthways. Add to a frying pan with the butter and oil then sauté until golden brown. Just before serving add the cumin and garlic and cook for a further minute. Season to taste.
Meanwhile thread the chicken onto soaked wooden skewers and cook on a pre heated griddle pan or barbecue for around 7-8 minutes per side or until cooked through
To make the sambal place the coconut, chilli, garlic, oil, coriander and lime juice into a mini blender along with some water and blitz until a paste but still retaining some texture. Season with salt and leave to stand for at least 10 minutes before serving along with the chicken, potatoes and some more fresh coriander.