- 800 g chicken thighs, cut into 3 cm chunks
- 250 ml (1 cup) canned coconut cream
- Finely grated zest and juice of 1 lime
- 5 cm piece of ginger, peeled and finely grated
- 2 garlic cloves, very finely chopped
- 2 tsp ground turmeric
- 1 tsp dried chilli flakes
- 1 tsp ground cardamom
- 1 tsp ground cumin
- 1 tbs coconut oil, grass-fed
- Butter or ghee, melted 2 tbs shredded
- Coconut, toasted (optional)
- 1 green bird’s eye chilli, finely sliced (optional)
- 2 bunches of coriander leaves
- 2 bunches of mint leaves
- 1 long green chilli, roughly chopped
- Juice of 1 1/2 limes
- 1 tsp ground coriander
- 2 tbs canned coconut cream
- 2 tbs extra-virgin olive oil, avocado oil or macadamia oil
- Sea salt and freshly ground black pepper
Place eight large bamboo skewers in a shallow dish, cover with cold water and leave to soak for at least 30 minutes.
Place the chicken, coconut cream, lime zest and juice, ginger, garlic, turmeric, chilli, cardamom and cumin in a large bowl and mix to combine. Cover, transfer to the fridge and leave to marinate for at least 15 minutes, or up to 1 hour for best results.
While the chicken is marinating, make the salsa. Add all the ingredients to a food processor or high-speed blender and blitz until smooth. Set aside.
Heat a chargrill pan or barbecue grill to high.
Thread the marinated chicken pieces onto the prepared skewers and brush well with your chosen cooking fat. Grill the skewers for 3–4 minutes each side, or until cooked through and charred and golden brown on the outside.
Transfer the cooked skewers to a serving platter. Sprinkle over the toasted shredded coconut and green chilli slices, if using, and serve with the spicy salsa.