Special Grilled Chicken

Ingredients

• Mission Plain Naan

• 300 g deboned chicken thighs cut into 2½ cm strips

• Bamboo skewers (soaked for 3 hrs to prevent burning)

• ½ tbsp curry powder

• ½ tsp salt

• ¼ tsp chicken granules

• ½ tsp turmeric powder

• 2 pips garlic, pounded finely

• ½ heaped tbsp fried coconut, pounded finely

• 1 tsp sugar

• 75 ml thick coconut milk mixed together

• 1 tbsp oil

• 1 stalk lemongrass, bruised for basting

• 300 g sweet potato (yellow variety), steamed until soft

• 600 ml drinking water.

• 2 tbsp chili sauce

• 4 tbsp plum sauce

• 2 tbsp toasted sesame seeds, lightly pounded

• 100 g toasted ground nuts, finely pounded

• 1½ tsp salt

Featured Product

Mission Plain Naan

Learn More

Where To Buy

Instructions

• Step 1

  Marinate chicken with seasonings for 2 hours.

• Step 2

  In a small bowl, combine coconut milk and oil.

• Step 3

  Thread the meat on the bamboo skewers and grill for 3 - 4 minutes on each side, using the lemongrass to baste the meat with the coconut milk and oil.

• Step 4

  For the dipping sauce, liquidize the cooked sweet potato in a blender by adding water gradually. Mix together with the remaining ingredients for the dipping sauce. Serve chicken hot with the dipping sauce, cucumber and naan cubes.

• Step 5

  Marinate chicken for 2 hours or longer to let seasonings infuse into the chicken.

  Grill over medium heat so that the chicken is cooked evenly.