Thai-Style Chicken Skewers with Mango Coconut Dip

Grilled honey and spice coated chicken skewers served with a warm, blended mango and coconut milk dipping sauce.

Chicken High Protein Gluten Free Mango Grilling

Estimated Nutrition

Calories

324.3

kcal / serving

648.5 kcal total

Carbs

7.9g

per serving

15.8 g total

Fat

21.1g

per serving

42.1 g total

Protein

26.2g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Fruits

0.25

piece

Mango

ripe, peeled, stone removed and flesh chopped

Liquids

Coconut Milk

canned

Meat

piece

Chicken Fillets

mini fillets or two small skinless breasts cut into strips

NutsSeeds

pinch

Turmeric

ground

2.5

Curry Powder

medium

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Sunflower Oil

Other

Honey

clear

Method

Heat a griddle pan until very hot and soak bamboo skewers in water for 10 minutes.

Mix the oil, honey, turmeric, and curry powder in a bowl and season with salt and pepper.

Coat the chicken pieces thoroughly in the honey and spice mixture.

Thread the chicken onto skewers and cook on the griddle for 4 minutes per side.

Blend the coconut milk, cream, and mango in a mini food processor until smooth.

Heat the dip gently in a small pan for 3 minutes without boiling.

Serve the chicken skewers on a warm plate with the dip on the side.