We had a little drama going on in the BUX kitchen today. We lost the chicken! To make a long story short, the chicken wasn’t delivered yesterday. Fortunately, the problem was solved in a jiffy, although lunch was delayed by half an hour and we had to replace the roti by a roll. Nevertheless, lunch tasted good. Another great Donna Hay recipe. She is a true food goddess! -enjoy-

INGREDIENTS (Makes 10)

1kg chicken thigh fillets, trimmed and cut into 3cm strips
1 cup (250ml) coconut cream
1 tablespoon finely grated lime rind
2 tablespoons finely grated ginger
2 cloves garlic, crushed
2 teaspoons ground cardamom
1 teaspoon chilli powder
2 teaspoons ground turmeric
charred store-bought roti, to serve
1 green bird’s-eye chilli, thinly sliced, to serve

coriander and chilli salsa

4 cups coriander (cilantro) leaves
2 cups mint leaves
1 long green chilli, sliced
¼ cup (60ml) lime juice
1 teaspoon ground coriander
2 tablespoons natural Greek-style (thick) yoghurt
½ teaspoon sea salt flakes
cracked black pepper

METHOD

Place the chicken, coconut cream, lime, ginger, garlic, cardamom, chilli powder and turmeric in a large bowl and mix to combine. Cover with plastic wrap and refrigerate for 1 hour.
To make the salsa, place the coriander leaves, mint, chilli, lime juice, ground coriander, yoghurt, salt and pepper in a blender and blend until smooth.
Thread the chicken onto 10 metal skewers. Heat a char-grill pan over high heat and grease well. Cook the chicken for 2 minutes each side or until lightly charred and cooked through. Serve with roti, salsa and sliced green chilli.