Chicken Skewers with Bramley Apple Salad

Serves 4


For the chicken skewers:
12 boneless, skinless chicken thighs, cut in two
Green Thai curry paste

For the salad:
1 large Bramley apple, peeled and grated
1 large carrot, peeled and grated
1 large cucumber, deseeded, peeled and grated
Handful of peanuts, toasted
Handful of coriander
Shop bought Asian salad dressing


  • Put the chicken thighs in a bowl. Massage the paste into the chicken thighs, cover for an hour (overnight is preferable if you have time)
  • Skewer the marinated chicken – three pieces per skewer. Heat a griddle pan until smoking hot, then reduce the heat to a medium flame
  • Brush the skewered chicken with a little sunflower oil and season, place on the griddle
  • After two minutes, turn the skewers – they should be nicely marked. Cook for another two or three minutes on the other side until cooked through. Let the skewers rest for two minutes before serving
  • To make the Bramley apple salad, mix together the ingredients in a large salad bowl. Add the salad dressing and mix well
  • Serve with the chicken skewers, steamed rice and lime wedges