Tropical Nut and Chicken Skewers
- 4 Chicken breasts (skinned and cubed)
- ⅔ cup Coconut milk
- 1 red chili pepper (chopped)
- ½ Lime (juiced)
- 1 Tbsp Fish sauce
- 2 Tbsps ground almonds
Chicken Pistachio Coconut Skewers ... For colour, roll in finely chopped pistachios
Marinate the chicken in the coconut milk, chilli, lime juice and fish sauce for at least 30 minutes.
Thread onto skewers and barbecue or griddle until cooked - about 8 minutes. Once cooked, roll in the ground almonds.
Meanwhile whiz the mangos in a liquidiser with the lime juice and a little water to make a smooth sauce.
Decant into a bowl and sprinkle with a little sea salt. Serve alongside the chicken.