• 1 ½ lbs Chicken Breast Filets or Chicken Thigh Filets
• Kosher salt
• 1 teaspoon turmeric, more for seasoning meat
• ¼ teaspoon cayenne, more for seasoning meat
• 2 teaspoons garam masala
• Zest and juice of 1 small lime
• 1 ½ cups thick coconut milk
• 2 tablespoons grated ginger
• 3 tablespoons grated unsweetened coconut, fresh or frozen
• 1 tablespoon vegetable oil
• ½ teaspoon yellow or black mustard seeds

 

Prepare Chicken
Cut chicken into flat 2-x-2-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt, 1/4 teaspoon turmeric and 1/8 teaspoon cayenne. Use mixture to season chicken lightly on both sides.

To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put three pieces of chicken onto each set of skewers, for eight brochettes total.

 

Make the sauce

In a blender, put 1/2 teaspoon salt, 1 teaspoon turmeric, 1/4 teaspoon cayenne, garam masala, lime zest and juice, coconut milk, ginger and grated coconut. Blend to obtain a smooth sauce. Transfer to a bowl.

Put oil in a small pan over medium heat. Add mustard seeds and let them pop (this only takes a few seconds). Pour oil and seeds into the coconut curry mixture and stir.

 

Marinate

Lay brochettes on a tray in one layer. Spoon 8 tablespoons curry mixture over chicken and spread to cover evenly on both sides. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.

 

Grill

Grill over medium-hot fire for about 3 minutes per side (longer if using thighs), until meat feels firm when poked with a finger. Serve with reserved sauce.