Thursday, 13 February 2014

Tandoori Chicken Kebabs with Coriander Relish

Indian - gotta love it! Such complex, delicious flavors. The kids loved this chicken recipe (as we all know, kids will eat anything if it's on a stick!) and hubby rated it in his top 4 meals - high praise indeed!

I served the kebabs with tandoori cauliflower rice, coriander relish (probably more of a pesto really, but with no nuts - not really sure what to call it, but it's YUM!), and a simple coleslaw. An easy dinner, packed with flavour.

Tandoori Chicken Kebabs with Coriander Relish

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

5 or 6 boneless, skinless chicken thighs cut into chunks (chicken breast would also work)
1 large clove of garlic, grated
2cm knob of fresh ginger, grated
2 heaped tsp garam masala
1 tsp turmeric
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 tsp pepper
1/2 tsp ground cinnamon
1/2 cup coconut milk
juice of 1 lemon

1. In a bowl, combine the marinade ingredients (garlic, ginger, garam masala, turmeric, paprika, cumin, coriander, salt, pepper, cinnamon, coconut milk and lemon juice). Add the chicken and mix well to ensure chicken is well coated. Cover and place in the fridge for a few hours, or overnight if you are super prepared!
2. Preheat oven to 200C. Line a baking tray with baking paper.
3. Thread the chicken onto skewers. Place on the baking tray and bake for about 20 minutes until chicken is cooked through.
4. Serve with a simple coleslaw or salad over cauliflower rice (or steamed rice if you prefer) and top with coriander relish (recipe below). I added some of the tandoori marinade to the cauliflower rice while cooking to tie in the flavours

Coriander Relish

gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

2 cups fresh coriander
1 cup desiccated coconut
4 curry leaves (available from you local asian supermarket)
1 tsp dried chilli
1/2 tsp ground cumin
1/2 tsp fennel seeds
1 tbsp coconut oil
1 fresh green chilli, roughly chopped
1/4 cup fresh mint leaves
juice of 2 lemons
salt and pepper

1. In a frying pan, heat the coconut oil over a medium-low heat.
2. Add the coconut, curry leaves, chilli, cumin and fennel. Cook until coconut is toasted a light golden brown.
3. In a blender or food processor place the coriander, fresh chilli, mint and lemon juice. Add the toasted coconut mixture, then blend until combined. Add salt and pepper to taste, and if you find it is too dry add a little more lemon juice until you reach a consistency you are happy with. If you would like it a lot more liquid you could add some olive oil or water to create a more liquid consistency