July 29, 2017
Dinner, Main Dish, Poultry,
Chicken, Fruit, Mango, Indian, Cooking For A Crowd, Quick Meals, Entertaining, Father's Day, Game/Sports Day, Summer, Broil, Grilling (Outdoor), Gluten-Free, High Protein, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Spices, Boneless Pieces, Kosher Meat more
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"These tikka bites are especially welcome in the summer. Thrown straight onto the barbecue or grill/broiler, they are ready in minutes. The lime leaves give a delightful floral fragrance to the dish.
NOTE: The marinating time for the chicken is not included in the prep. time."
Cut the chicken breasts into 1 1/2-inch chunks.
Thread a piece of chicken onto a soaked wooden skewer, then a lime leaf and another piece of chicken. Take another wooden skewer and repeat until you have used up all of the chicken. Place the skewers in a large shallow bowl and set aside.
Place the chopped ginger and garlic, coconut oil, lime zest and juice, curry powder, chili powder, paprika and the cilantro leaves in a food processor. Blend until smooth.
Pour the curry sauce over the prepared chicken skewers, coating the meat. Cover and set in the refrigerator to marinate for 2 - 4 hours.
Light the outdoor grill or place a grill pan over medium-high heat. Place the skewers directly on the heat or in the grill pan and cook for 4 minutes on each side, until the chicken is cooked through.
Serve with lime wedges and Garlic and Mango Madras Relish.
Cut the flesh from the mango into 1 1/2-inch cubes and place in a bowl.
Add the chile, lime zest and juice, ginger, scallions, garlic, curry powder and paprika. Toss to combine.
In a separate bowl, whisk together the vinegar, sesame oil, peanut oil and fish sauce.
Pour over the mango mix and stir well to coat.
Season with salt and chill in the refrigerator before serving.
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