Coronation chicken skewers
plus marinating
Easy
Prep:
Cook:
Give coronation chicken a makeover by turning it into juicy chicken skewers cooked on the barbecue or in a griddle pan, then piled onto a platter of salad
Skip to ingredients
Units:
- 2 tbsp Greek yogurt
- 1 tbsp mango chutney(see tip)
- 1 tbsp mild curry powder
- ½ tsp ground turmeric
- 1 tbsp lemon juiceplus extra wedges to serve
- 1 garlic clovefinely grated
- small piece of gingerfinely grated
- 600g skinless chicken breast filletssliced lengthways into long strips
- 2 Little Gem lettucescut into thin wedges
- ½ cucumbersliced into half-moons or ribbons
- 4 radishesthinly sliced
- olive oilfor drizzling
- 2 tbsp toasted flaked almonds
- small handful of corianderroughly chopped
For the coronation sauce
- 100g Greek yogurt
- 3 tbsp mayonnaise
- 1 tbsp mango chutneyfinely chopped if chunky
- 1 tsp mild curry powder
- 1 tbsp lemon juice
Nutrition: Per serving
- kcal415
- fat22g
- saturates5g
- carbs9g
- sugars8g
- fibre3g
- protein43g
- salt0.59g
Method
step 1
Tip the yogurt, chutney, curry powder, turmeric, lemon juice, garlic and ginger into a large bowl, then season and mix well. Tip in the chicken strips and stir to coat completely in the marinade. Cover and chill for at least 30 mins. Will keep chilled for up to a day.
step 2
Soak 8 wooden skewers in water for 20 mins (if using), or use metal skewers. Thread the marinated chicken strips onto the skewers in a loose ribbon shape, folding each strip back and forth as you thread them on – don’t pack them too tightly. Will keep chilled for up to a day.
step 3
For the coronation sauce, stir all the ingredients together in a bowl, then season to taste – it should be creamy, tangy, gently spiced and a little sweet. Will keep chilled for up to a day.
step 4
Heat a griddle pan over a medium-high heat or light the barbecue. Cook the skewers for 8-10 mins, turning often until the chicken is lightly charred, sticky at the edges and cooked through. Keep a close eye on them, as chicken breast can dry out if cooked for too long. Scatter the lettuce, cucumber and radish slices over a large serving platter, then drizzle over some olive oil and a squeeze of lemon juice, and toss gently to coat. Lay the hot skewers over the salad, then scatter over the toasted almonds and coriander and drizzle over some of the sauce. Serve with extra lemon wedges and any remaining sauce on the side.
