Cardamom And Coconut Chicken Skewers | Donna Hay

Ingredients

• 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
• 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