Healthy coconut and turmeric chicken skewers

Jul 24, 2021
These coconut and turmeric chicken skewers are both healthy and delicious! Source: Getty Images

These coconut and turmeric chicken skewers are a deliciously healthy and gluten-free meal.

Turmeric is said to help wounds heal by decreasing inflammation, so it’s great for anyone who suffers joint stiffness or swelling. Of course, you can buy tonics and teas, but adding some turmeric to your everyday meal can also be helpful.

You can use your food processor or blender to whizz this delightful turmeric mixture together. I’d recommend prepping this one at least 12 hours before you intend cooking, to allow the flavours of the turmeric, garlic, ginger and lemongrass to intensify.

Serves 4

Ingredients

  • 1 tsp ground turmeric
  • 2 garlic cloves, peeled, halved
  • 3cm piece fresh ginger, peeled, quartered
  • 2 stalks lemongrass (white part only), roughly chopped
  • 3 kaffir lime leaves, deveined, halved
  • 2 long green chillies, sliced
  • 165ml can coconut milk
  • 6 (750g) chicken thigh fillets, cut into 4cm pieces
  • 1 tbsp peanut oil
  • 2 carrots, peeled, halved crossways
  • 2 Lebanese cucumbers, halved crossways
  • 1/2 small pineapple, peeled, halved lengthways
  • 100g red cabbage
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 2 eschalots, thinly sliced

Method

    1. Place turmeric, garlic, ginger, lemongrass, lime leaves and 1/2 the chilli in a small food processor. Process until finely chopped. Add 1/2 the coconut milk. Season with salt and pepper. Process until combined. Transfer to a large bowl.
    2. Add chicken to turmeric mixture. Toss well to coat. Cover. Refrigerate for 4 hours or overnight to allow flavours to develop. Refrigerate remaining coconut milk until required.
    3. Thread chicken onto 8 (metal) skewers. Heat a barbecue grill or chargrill pan on medium heat. Drizzle skewers with oil. Cook for 5 to 6 minutes each side or until chicken is browned and cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
    4. If you have a spiraliser, use the thin julienne setting to cut carrot and cucumber into ‘noodles’.
    5. Slice pineapple and cabbage into 2mm-thick slices.
    6. Arrange carrot, cucumber, pineapple, cabbage, mint and coriander in serving bowls. Top with skewers. Sprinkle with remaining chilli and eschalot. Serve with remaining coconut milk and lime wedges.

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