CHICKEN KEBABS WITH COCONUT & CORIANDER CHUTNEY

Ingredients

4 chicken breasts, chopped
2 tsp vegetable oil
1 tbsp garlic
1 tbsp ginger paste
1 tbsp panch phoran
2 tsp lemon juice
1 tsp turmeric
Pre-soaked wooden skewers

CHUTNEY

1 green chilli, seeded and sliced
1 tsp ginger paste
30g (1 oz) desiccated coconut
5 tbsp unsweetened yoghurt
1 tsp Kashmiri chillies
2 handfuls fresh coriander, roughly chopped
Salt to taste

Method

Preheat oven to 200˚C / 400˚F / Gas 6.
To make the chutney, pound the chilli and ginger together using a pestle and mortar. Alternatively, finely chop the chilli with a sharp knife and combine with the ginger paste using a spoon. Add the remaining ingredients and mix well. Spoon into a small bowl and set aside for 30 minutes.

To make the kebabs mix all of the ingredients together in a bowl, cover and marinate for 15 minutes or more. Thread chicken onto wooden skewers and bake for 10-15 minutes, turning half way through. Serve with the chutney and naan bread.