korma and coconut chicken skewers

  • ½ cup (150g) korma curry paste
  • 400g can coconut milk 
  • 800g chicken thighs, trimmed and cut into 2cm thick slices 
  • sea salt and cracked black pepper
  • store-bought naan bread, natural Greek-style (thick) 
  • yoghurt and micro (baby) mint, to serve
  1. Place the curry paste, coconut milk, chicken, salt and pepper in a large bowl and toss to combine. Refrigerate for 30 minutes to marinate. Preheat grill (broiler) to high. Thread the chicken onto 8 metal skewers. 
  2. Place on a lightly greased oven tray and cook for 15 minutes or until charred and cooked through. Serve with the naan bread, yoghurt, mint and pepper. Serves 4.
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