Creamy Curry Chicken Skewers with Spiced Mango Salsa

This coconut yoghurt curry marinade is so easy to make and adds such a delicious flavour to the chicken when grilled.

Yoghurt not seem like a typical choice for marinating, but it adds a tangy yet creamy flavour and it's is absolutely delicious. Believe it or not but there’s actually a scientific reason for using it, too........yogurt tenderises. In fact, it actually tenderises better than ordinary vinegar based marinades.

So, here's how I made the Grilled Creamy Curry Chicken Skewers with Spiced Mango Salsa 🥭

🌟Skewers (makes 8 large skewers)

Ingredients

  • 750g chicken thighs, diced in equal sizes

  • 3-4 tablespoons tasty Spice mix

  • 165ml tin coconut milk

  • 3/4 cup Greek yoghurt

  • 1 tablespoon olive oil

  • 2 cloves garlic

  • 2cm piece fresh ginger, grated

Method

Mix Greek yoghurt, coconut milk and tasty Spice mix in a large bowl. Add diced chicken and coat well. Marinate in the fridge for a minimum of 2 hours.

Skewer the chicken onto skewers. Excess marinade on the chicken will burn when you grill them, so I made the skewers then patted them down with absorbent paper to remove excess marinade.

Cook over medium heat on the bbq for approximately 4 minutes each side or until cooked, turning regularly to prevent burning.

🌟Salsa

Ingredients

  • 1 mango, peeled and diced

  • 1/2 red capsicum, deseeded and diced

  • 1/4 red spanish onion, diced

  • 1 chilli, finely sliced

  • 1 tablespoon fresh parsley

  • 2 tablespoons olive oil

  • 1 teaspoon balsamic vinegar

  • Juice 1/2 lime

  • 1 teaspoon tasty Spice Mix

In a small bowl whisk the oil, balsamic vinegar, lime juice and tasty Spice mix together.

In a serving bowl place the prepared mango, capsicum, onion, chilli and parsley and coat with the dressing. Refrigerate until ready to use.

Serve up with steamed rice, nann or even a fresh garden salad.

Cristy Houghton