Fire up the BBQ and try these spicy skewers tonight.

Once your family gets a taste of these curried chicken skewers they'll be in regular demand all year round!

Cook time
10 mins

Prep time
25 mins


  • 8 wooden skewers
  • 2/3 cup coconut milk
  • 3 tbsp Madras curry paste
  • 1 tbsp and 2 tsp Haughton Honey
  • 1/2 tsp sea salt
  • 4 skinless, boneless chicken breasts, cut into 1 1/2-in. pieces
  • 2 tbsp coriander, coarsely chopped
  • 1 lime, cut in to quarters
  • 1/3 cup rapeseed oil
  • 1/4 cup lime juice
  • 2 tbsp fresh mint, chopped
  • 1 large carrot, peeled and grated
  • 1/2 sweetheart (pointy), finely shredded
  • 1/2 a large white onion, peeled and grated
  • Freshly ground black pepper
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Soak the wooden skewers in water for 10 min. Preheat your grill to a medium-high heat.
  2. Whisk the coconut milk with the curry paste, 2 tsp of Haughton Honey and 1/4 tsp of salt in a large bowl. Reserve 1/4 cup of the marinade in a small bowl or cup. Add the chicken breasts to the large bowl and stir them about to coat them. Rest for 10 minutes.
  3. Thread the chicken breast pieces onto the skewers. BBQ the chicken skewers for 5 to 6 minutes per side, basting with the reserved marinade for the last 2 minutes. Transfer to a serving plate and sprinkle with the chopped coriander. Serve with lime wedges.
  4. Whisk the rapeseed oil with the lime juice, 1 tbsp Haughton Honey and 1/4 tsp salt in a large bowl. Add the carrot, lettuce, onion and the mint and toss the home-made coleslaw until well-coated. Season with fresh pepper and serve alongside grilled chicken skewers.
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