Party snacks
Coconut and cardamom chicken
PREPARATION TIME 30 minutes, plus marinating overnight
COOKING TIME 10 minutes
MAKES 30-40
INGREDIENTS
● 500g skinless and boneless chicken breast, cubed ● 300g coconut cream ● 2 garlic cloves, crushed ● 1 small fresh red chilli, deseeded and chopped ● 30g fresh ginger, peeled and finely grated ● 1 star anise ● seeds from 20 cardamom pods ● 2 tsp sea salt ● 2 tbsp black onion seeds or nigella seeds, to serve ● 20g fresh coriander, chopped, to serve
METHOD
1 Mix everything, except the salt, onion seeds and coriander, together in a bowl. Leave to marinate in the fridge for a few hours or overnight.
2 When ready to cook, preheat the oven to 200°C/180°C fan/gas mark 6. Add the salt to the chicken pieces and toss to mix, then thread them onto skewers.
Arrange the skewers in a single layer