Coronation chicken skewers with mango and lime mayo
- 100g natural yogurt
- 1 clove garlic (crushed)
- 1tbsp mild curry powder
- 1tbsp vegetable oil
- Juice 1 lime
- 4 chicken breasts (cut into bite-sized chunks)
- 6tbsp mayonnaise
- 2tbsp mango chutney
- ¼tsp chilli powder (optional)
- To Serve
- Chopped coriander
- Lime wedges
To make the marinade, mix the yogurt, garlic, curry powder, oil and half the lime juice in a large bowl.
Add the chicken and mix together, coating evenly. Cover and refrigerate for at least 30 mins or up to 24 hrs.
Soak 12 medium bamboo skewers in water for 30 mins.
Preheat the oven to 200C/ 180C Fan/Gas 6.
To make the mango & lime dip, mix the mayonnaise, chutney, remaining juice of 1/2 a lime, and chilli powder (if using) in a small bowl. Set aside in the fridge.
Thread the marinated chicken chunks onto the bamboo skewers and place on a baking sheet.
Bake in the oven for 20-25 mins until cooked through.
Sprinkle the kebabs with chopped coriander, and serve with lime wedges and the mango & lime mayonnaise on the side.