Recipes

Iron Chef, Tom Aikens' Coronation Chicken Skewers with curry dip makes a fantastic starter or snack.

Serves 2

2 x 250g chicken breasts (allow 1 breast per portion) cut each breast into 10 slices

For the chicken marinade (makes enough for 4 breasts)

400g plain low fat yoghurt
6g curry powder
10g fine chopped ginger                  
3g each of ground cumin
2g ground turmeric
2g fresh finely chopped coriander
3 cloves of finely chopped garlic
4g salt

Method

Mix all the above ingredients together in a bowl. Cut the breasts into finger size strips and place in the marinade, soak the skewers in water for 1 hour so they do not burn when placed on the grill. Thread 5 pieces of chicken breast strips onto each skewer, season the chicken before cooking then place onto the grill and cook for approx 2 minutes each side, serve with a pot of sauce (below).

For the dip (makes approx 1 litre if you 1/2 the recipe)

120g finely chopped shallot
15g fine chopped red chilli
12g of curry powder
20g tomato paste
400ml white wine
25g butter
2 bay leaves
400ml chicken stock
175g apricot jam
750ml mayonnaise
150g-crème fraiche
100ml lemon juice
8 drops of tabasco
4g chopped coriander
6/50g sliced spring onions
20g salt
2g Milled black pepper

Method

Sweat off the shallots and chilli in the butter with no colour for 3-4 minutes till soft, then add the bay leaves, curry powder, tomato paste and cook out for 3 minutes. Add the white wine, reduce till almost evaporated then add the chicken stock and the apricot jam. Reduce this till syrupy on a simmer, once reduced take off the heat and chill in the blast chiller whisking in the rest of the ingredients. To garnish, add chopped coriander and sliced spring onions.