Mango and coconut chicken skewers

Mango chutney is elevated from bit part to star status in these fruity coconut chicken skewers.

You’ll need 8 pre-soaked bamboo skewers.


800g chicken thigh fillets, trimmed, cut into 3cm pieces
1/2 cup mango chutney
1 tablespoon crunchy peanut butter
1 tablespoon soy sauce
270ml can light coconut cream
100g Asian salad leaf mix
3 radishes, thinly sliced
1 Lebanese cucumber, peeled, thinly sliced
2 teaspoons Asian salad dressing


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1) Thread chicken evenly onto 8 skewers. Combine chutney, peanut butter and soy sauce in a bowl. Transfer 2 tablespoons mixture to a small bowl. Brush mixture over chicken skewers. Reserve remaining mixture.

2) Heat a well-oiled barbecue or chargrill pan over medium heat. Cook skewers, in batches, for 3 to 4 minutes each side or until browned and cooked through.

3) Meanwhile, place coconut cream and reserved mango chutney mixture in a small saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until reduced by half and mixture has thickened slightly.

4) Place salad mix, radish, cucumber and dressing in a bowl. Toss to combine. Place skewers on a platter. Drizzle with a little coconut mixture. Serve with salad and remaining coconut mixture.

Notes: You can replace the peanut butter with FreeNut butter for an allergy-friendly version.