Chicken skewers with mango salsa
For the skewers
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp curry powder
- 3 tbsp double cream
- 1 chicken breast, cut into strips
- ½ green pepper, seeds removed, cut into pieces
For the mango salsa
Soak two wooden skewers in cold water for 10-15 minutes, then drain and set aside.
For the skewers, mix the chilli powder, ground turmeric and curry powder together in a bowl with the cream until well combined.
Thread the chicken strips onto the skewers, alternating the chicken with the green pepper, then rub with the creamy spice mixture.
Heat a chargrill pan until smoking and griddle the skewers for 2-3 minutes on both sides, or until golden-brown and the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)
For the salsa, combine all of the salsa ingredients together in a small bowl.
Serve the chicken skewers alongside a bowl of the salsa for dipping.