30 Sugar Producer MAY 2018
SWEET EATS
By Melissa Lumley
COCONUT CURRIED
CHICKEN SKEWERS WITH
MANGO DIPPING SAUCE
COCONUT CURRIED
CHICKEN SKEWERS WITH
MANGO DIPPING SAUCE
INGREDIENTS
COCONUT CURRIED CHICKEN
• 2 pounds boneless skinless chicken
breast, cut into strips
• ½ cup coconut milk
• 2 tablespoons curry powder
• 1 teaspoon sugar
• 1 tablespoon fish sauce
• 2 tablespoons garlic, minced
• 2 tablespoons fresh cilantro leaves,
chopped
• ½ teaspoon salt
• ½ teaspoon pepper
• Juice and zest of 1 lime
• Wooden skewers soaked in water
MANGO DIPPING SAUCE
• 1 ripe mango, cut into small cubes
• 2 cloves fresh garlic, minced
• 1 teaspoon fresh cilantro leaves
• ½ cup mayonnaise
• 1 teaspoon curry powder
• Juice of 1 lime
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon honey
• 1 pinch chili flakes
METHOD
1. Place chicken, coconut milk, curry
powder, sugar, fish sauce, garlic,
cilantro, salt, pepper, lime juice
and zest into a large zipper bag and
marinate in the fridge for at least two
hours or overnight.
2. Soak wooden skewers in water to help
prevent burning.
3. Prepare mango dipping sauce by
placing mango, garlic, cilantro,
mayonnaise, curry powder, lime juice,
salt, pepper, honey and chili flakes into
a blender and blending until smooth.
4. Preheat grill to medium high.
5. Thread chicken strips onto wooden
skewers.
6. Grill chicken for about five minutes on
each side or until cooked all the way
through.
7. Serve immediately with mango
dipping sauce alongside. n
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