Special Grilled Chicken

This grilled chicken is marinated with aromatic spices and grilled for extra flavour. The sweet and mildly spicy dipping sauce is the perfect accompaniment for the chicken and naan, while bits of cucumber clears the palate in between.

Ingredients

300 g deboned chicken thighs cut into 2½ cm strips
Bamboo skewers (soaked for 3 hrs to prevent burning)
Cucumber
1 Mission Naan, cut into cubes

Seasonings

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

Basting Ingredients

75 ml thick coconut milk mixed together
1 tbsp oil
1 stalk lemongrass, bruised for basting

Dipping Sauce

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
5 tbsp sugar

Instructions

Marinate chicken with seasonings for 2 hours.
In a small bowl, combine coconut milk and oil.
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.
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.