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Keralan Spiced Chicken Skewers
A simple midweek meal with bold South Indian flavours – perfect for the grill or barbecue.
Method
- In a bowl, mix together the Keralan paste, yoghurt, lime juice, coriander, and spring onions with diced chicken breast and coat thoroughly. Leave to marinate for 15-30 mins if you have time (or cook straight away).
- Thread the chicken onto soaked skewers.
- Cook on a hot ridged skillet or over a barbecue grill for 8–10 mins, turning regularly until golden and cooked through.
- Garnish with extra spring onions, coriander, a sprinkle of coconut flakes, and a final squeeze of lime.
