Spicy Asian chicken skewers with sweet chilli sauce

Serves four as a starter



Two good sized chicken breasts

chickenEight Four inch kebab sticks

2 cloves of chopped garlic

A handful of chopped coriander

1 teaspoon of tandoori powder

2 dessert spoons of soya sauce

1 dessert spoon curry powder

2 dessert spoons of peanut oil

1 and a half birds eye chillies chopped

1 teaspoon of paprika

Half a teaspoon of grated fresh ginger


Cut the chicken into strips and set aside

Mix all the ingredients together in a large bowl, add the chicken and leave to marinade for a few hours


Arrange the chicken on the skewers and cook in a hot oven on grease proof paper for 12 minutes.

Serve with the chilli sauce and crisp salad


Chilli dipping sauce

150 ml water

100 grams of sugar

20 ml of white wine vinegar

2 chopped chillies

2 Tablespoons of tomato ketchup



Bring the sugar and water and vinegar to the boil, leave to boil for 5 minutes then add the ketchup and the chopped chillies

Continue boiling for a further 3 minutes then leave to cool


The sauce will thicken as it cools