All Fired Up with Chef Nico Reynolds
- In a pot with a little oil, sauté the onion, garlic and ginger until fragrant.
- Stir in the lime zest and curry paste combining the ingredients.
- Pour in the coconut milk and simmer until the curry has thickened.
- Over high/medium heat, sear the chicken skewers, turning if necessary, for about 10-12 minutes, until cooked through.
- Pour the curry into a bowl with a side of white rice and place the chicken skewers over the top. Finish with the lime juice, chopped coriander and cashew nuts.
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Mango and coconut chicken curry
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