- 1 tbsp sunflower oil
- 1 tsp clear honey
- pinch ground turmeric
- ½ tsp medium curry powder
- 4 mini chicken fillets, or two small skinless chicken breasts cut into strips
- salt and freshly ground black pepper
- 4 tbsp canned coconut milk
- 1 tbsp double cream
- Âź ripe mango, peeled, stone removed and flesh chopped
- salt and freshly ground black pepper
- Heat a griddle pan until very hot. Soak two bamboo skewers in water for 10 minutes.
- Place the oil, honey, turmeric and curry powder into a bowl and season, to taste, with salt and freshly ground black pepper. Mix well.
- Dip the chicken pieces into the honey and spice mixture to completely coat.
- Thread the chicken pieces onto the bamboo skewers, then place onto the griddle pan. Cook for 3-4 minutes on each side, or until completely cooked through.
- Meanwhile, for the dip, place the coconut milk, cream and mango into a mini-food processor and blend to a smooth sauce.
- Pour the dip into a small pan over a low heat and cook gently for 2-3 minutes, until just heated through but not boiling.
- To serve, arrange the chicken skewers on a warmed plate and set a small dish of the mango and coconut dip alongside.