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This is a great clean option for a January dinner party or a date night! And what’s more,  you can prep the sauce and marinate the meat in advance for a quick and easy dish. The key to sticking to a healthy diet is interesting and tasty food- I love to experiment with different spices and flavours in my cooking. In this dish, I have used ginger in both the marinate and the sauce- I love ginger, it really is such an amazing spice for digestion and immunity. Not the biggest fan of chicken? Not a problem, you can try this recipe with beef (use grass fed where possible), vegetables, turkey or even with prawns. Skewering your meat is such a fun way to eat and you can even eat these tasty pops cold the next day.


  • 3 chicken breasts
  • 2 garlic cloves
  • 1 tbsp of fresh grated ginger
  • 1 tsp of cumin
  • 1 tsp of chilli powder
  • 1 tsp of smoked paprika
  • 1/2 tsp of cinnamon
  • the zest of 1 lemon
  • 80g of cashew nuts
  • 1 garlic clove
  • 200ml of coconut milk
  • 1 tbsp of honey
  • 1 tbsp of tamari (soy sauce)
  • 1 tbsp of fresh grated ginger
  • 1 tbsp of red curry paste
  • fresh mint
  • coriander
  • coconut oil


  1. Cut the chicken into cubes and place in a bowl. Grate the garlic cloves and add to the chicken with the rest of the chicken spices, a big pinch of salt and pepper. (This marinade is best made in advance to get the most flavour out of the meat)
  2. While this is marinating, let’s make the sauce. Blend the sauce ingredients for a few minutes until smooth then place into a bowl.
  3. Place a griddle pan or normal pan on a medium to high heat. Skewer the chicken breasts and pop a tbsp of coconut oil in the pan. Sear the skewers for 5-7 minutes, rotating every minute until cooked through.
  4. Serve with the dipping sauce and enjoy!
  5. This recipe also works really well with pork, lamb or beef. If you are veggie, why not make some vegetable skewers?
  6. Images:  Holly Clark Photography

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