COCONUT-SPICED CHICKEN KEBABS
Cut each chicken thigh into 8 even pieces and mix with the coconut milk, turmeric, ginger, garlic, korma paste and chilli flakes.
Marinate in the fridge for 30 mins or overnight.
Thread the chicken onto skewers, season with salt and pepper and grill on a barbecue over medium heat for 6 mins on each side.
Drizzle the lemon juice over the chicken and garnish with fresh chilli and coriander.
500g chicken thighs
½ cup coconut milk
3cm fresh turmeric, finely grated (or ½ teaspoon turmeric powder)
3cm fresh ginger, finely grated
2 cloves garlic, finely chopped
2 tablespoons korma paste
pinch chilli flakes
juice ½ lemon
½ red or green chilli, sliced for garnishing
Coriander leaves for garnishing