Ingredients (Makes 4 Skewers)
4 bamboo or metal skewers
1 tsp soy sauce or tamari
1 tsp medium curry powder
25ml unsweetened canned coconut milk
½ tsp ground turmeric
½ tbsp garlic, minced
½ tbsp fresh ginger, grated
½ tsp ground black pepper
1 tsp sea salt
1 tbsp honey
1 tsp ground coriander
1 tsp ground cumin
1 tsp lemon juice
350g chicken thigh fillets, diced
1 tsp olive oil
Nutrition
Per 2 Skewers: 369 Calories, 12g Carbs, 33g Protein, 21g Fat
Preparation
Soak 4 bamboo skewers in cold water for 30 minutes or prepare 4 metal skewers.
Place the soy sauce, curry powder, coconut milk, turmeric, garlic, ginger, black pepper, salt, honey, coriander, cumin and lemon juice in a large bowl and stir well
Add the chicken and stir well. Cover and refrigerate for 30 minutes.
Remove the chicken from the fridge and sit at room temperature for 15 minutes.
Thread the chicken onto the skewers.
Heat the olive oil in a large frying pan over a medium flame.
Add the chicken skewers and cook for 8 minutes
Turn every 2-3 minutes until thoroughly cooked.