Chicken and Red Pepper Skewers

Name: Chicken and Red Pepper Skewers
Prep time: 5 min
Total time: 25 min
Ingredients: For the korma sauce:; 2 tbsp rapeseed oil; 1 onion; finely chopped; 2 garlic cloves; crushed; ½ red chilli; finely chopped; ½ tsp ground turmeric; ½ tsp ground cumin; 1tsp ground coriander; ¼ tsp salt; Pinch of garam masala; 300ml chicken stock; 2 tsp tomato puree; 100ml coconut milk; 2 tbsp ground almonds; For the skewers:; 1 lemon; juice only; ½ tsp ground coriander; ¼ to ½ tsp garam masala; 2 tbsp rapeseed oil; 1 tbsp brown sugar; Salt and freshly ground black pepper; 3 chicken fillets; cut into 2cm strips; 1 red pepper; roughly diced; 1 medium courgette

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Ingredients

For the korma sauce:
2 tbsp rapeseed oil
1 onion, finely chopped
2 garlic cloves, crushed
½ red chilli, finely chopped
½ tsp ground turmeric
½ tsp ground cumin
1tsp ground coriander
¼ tsp salt
Pinch of garam masala
300ml chicken stock
2 tsp tomato puree
100ml coconut milk
2 tbsp ground almonds
For the skewers:
1 lemon, juice only
½ tsp ground coriander
¼ to ½ tsp garam masala
2 tbsp rapeseed oil
1 tbsp brown sugar
Salt and freshly ground black pepper
3 chicken fillets, cut into 2cm strips
1 red pepper, roughly diced
1 medium courgette, 1cm slices and halved
Coriander leaves, to garnish

Instructions

Soak the wooden skewers for at least 4 hours to prevent them from burning or use metal ones.
To make the sauce, heat the oil in a medium saucepan with oil over a medium heat. Add the onion, garlic and chilli and cook for about 6 minutes over a medium heat. Stir in the turmeric, cumin, coriander, salt, pinch of garam masala, stock and tomato puree and simmer for 5 minutes, stirring from time to time.
Pour in the coconut milk and stir in the ground almonds and simmer for a further 5 minutes. In the meantime, combine the lemon juice, coriander, garam masala and oil together. Stir in the brown sugar. Place the chicken fillet strips into the bowl and marinade for 30 minutes.
Thread the skewers with chicken, red pepper and courgette alternating to neatly fill the skewers. Heat a chargrill pan over a medium to high heat. Brush the skewers with rapeseed oil and place on the chargrill pan, grill until the chicken is cooked through.
To serve, arrange the skewers on a large summery platter, spoon over a little of the korma sauce and spoon the rest of the sauce into a small jug or ramekin to serve on the side. Sprinkle over coriander leaves.
Tip: Thread with diced pieces of yellow peppers, cherry tomatoes and pieces of monk fish for a yummy summery meal.