Tandoori Chicken Skewers

Prep Time: 10 minutes
Marinade Time: 30 minutes – overnight
Cooking Time: 25 minutes
Serves 2-4

Ingredients


850g of chopped chicken (breast, thigh or leg meat)
Juice of 1 lemon 
2 teaspoons Himalayan/Celtic sea salt
2 teaspoons paprika 
1/2 tin full fat coconut milk
1 Inch piece of fresh ginger, peeled
3-4 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric 
1/4 teaspoon pepper
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 – 1 teaspoon  chili powder 


To serve


1 onion
1 red pepper
1 yellow pepper
handful cherry tomatoes
fresh coriander


Directions


Place all the ingredients except the chicken in a bowl and mix well.  TIP use your blender. Place the chicken in the tandoori marinade and leave for 30 minutes (Note: 2-3 hours or overnight is better to allow the spices to infuse the meat). After the chicken has been left to marinade, pre heat the oven to 180 ̊C/350 ̊F/gas mark 4. Thread the chicken onto skewers, alternating with with slices of onion, peppers, and tomatoes. Place in the oven to cook for 25 minutes and serve topped with fresh coriander. 

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