Ingredients

• 1 tsp chilli powder
• 1 tsp ground turmeric
• 1 tsp curry powder
• 3 tbsp double cream
• 1 chicken breast
• cut into strips
• ½ green pepper
• seeds removed
• cut into pieces
• 1 tomato
• chopped
• ¼ onion
• finely chopped
• ½ lemon
• juice only
• ¼ mango
• peeled
• stone removed
• chopped
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh coriander

Directions

• Soak two wooden skewers in cold water for 10-15 minutes
• then drain and set aside.
• For the skewers
• mix the chilli powder
• ground turmeric and curry powder together in a bowl with the cream until well combined.
• Thread the chicken strips onto the skewers
• alternating the chicken with the green pepper
• then rub with the creamy spice mixture.
• Heat a chargrill pan until smoking and griddle the skewers for 2-3 minutes on both sides
• or until golden-brown and the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)
• For the salsa
• combine all of the salsa ingredients together in a small bowl.
• Serve the chicken skewers alongside a bowl of the salsa for dipping.