Sugar Producer

May 2018

Issue link:

Contents of this Issue


Page 29 of 31

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 170786HCLMac112.indd 1 11/30/17 8:42 AM

Articles in this issue

Links on this page

Archives of this issue

view archives of Sugar Producer - May 2018