Barbecue turmeric chicken
Great served with plain yoghurt combined with chopped cucumber and mint, or an apricot sauce.
- Pound the fenugreek, caraway seeds, black pepper, coriander and garlic to a paste in a mortar with the pestle. Alternatively, combine in a small food processor.
- Cut the chicken into 3cm cubes. Place in a strong plastic bag. Add the turmeric, brown sugar, soy sauce, fish sauce and the paste. Move the chicken pieces around so they are well coated in the marinade. Seal the bag and refrigerate for 2 hours, moving the bag around occasionally.
- Thread the chicken onto skewers. Barbecue for about 10-12 minutes, turning often.
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