I bought chicken mini fillets to use – but you could buy breast of chicken and cut into strips. You could also do this for chicken wings too, or even chicken drumsticks and thighs. I also bought a jar of medium curry paste – no messing around with trying to balance flavours of spices into a sauce, making this a quick and easy job when it came to marinating the chicken.
I put all the chicken pieces into a container, and spooned over a couple of tablespoons of curry paste and smooshed into the chicken. I had quite a lot of chicken so ended up using the whole jar in the end. With all the chicken nicely coated, I put a lid on and popped the container into the fridge overnight. This really helped give a great curry taste to the chicken when cooked! How much chicken and curry paste do you need? Well, I used 2 packs of 377g chicken mini fillets and a 283g jar of curry paste. So adjust to your party needs. The mango dip makes enough for this amount of chicken (with some left over).
The next day, I soaked bamboo skewers in some water for about an hour (to prevent, as best I could from burning in the oven) and then skewered each piece of chicken fillet onto a stick. I then cooked at 200C for about 20 minutes, turning once. If you cook chicken with the bone in, allow for longer cooking, and ALWAYS check your chicken is cooked through before serving it.
To make the mango dip, which also benefits from being left over night as the flavours really develop you will need:
- 12 tbsp natural yoghurt
- 4 tbsp mayonnaise
- 6 tbsp mango chutney
- 4 tsp lime juice
- 1-2 tsp curry powder
- small handful sultanas
Mix all the mango dip ingredients together (apart from the sultanas) and have a little taste – add more curry powder if you think it needs it – the flavour does develop over time – then stir in the sultanas. Cover and refrigerate until needed. This quantity is more than enough for 24 skewers of chicken.
To serve, pour the dip into a serving bowl, and pile the chicken skewers next to it – enjoy!