Curry Mango and Lime Chicken Skewers

Serves makes 8

Time 20 minutes plus 30 minutes marinating

Ingredients

8 chicken thighs, each cut into 8 equal pieces

1 cup Greek-style yoghurt

1 mango

3 lime, 1 juiced and 2 for serving

2 heaped tbsp yellow curry paste

Pinch of salt and pepper

2 tbsp extra virgin olive oil

2 packets coconut, chilli and lemongrass rice, to serve

Coriander to garnish

Method

Place chicken pieces into a large bowl. 

Slice the cheeks from the mango and scoop out the flesh into a blender. Blitz until smooth.

Add pureed mango to the chicken as well as the Greek-style yoghurt, lime juice, curry paste and salt and pepper. Mix until chicken is well coated. Cover and refrigerate to marinade for at least 30 minutes. 

Thread the chicken pieces onto skewers and set aside on a tray. 

Heat olive oil in a large frying pan or grill pan over medium heat. These can also be done on the BBQ. Cook skewers, turning occasionally or until caramelised and cooked through. 

Serve platter style on a bed of rice, garnish with coriander and serve with halved lime wedges.