Curried Chicken Skewers with Mango Chutney and Cucumber Raita


chicken skewer recipe

chicken skewer recipe

chicken skewer recipe

chicken skewer recipe



  • 4 x kp mangoes (approximately 1 kg of peeled and diced mango)
  • 5 x cardamom pods (crushed and skin removed)
  • 1 x tsp turmeric powder
  • ½ tsp chilli powder
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 x cup of apple cider vinegar
  • 1 x heaped tbsp. of freshly grated ginger
  • 2 x tsp nigella seeds
  • 1 x large garlic clove (crushed and finely chopped)
  • 1 x tbsp. salt 

Chicken skewers:

  • 1 x tsp turmeric powder
  • 1 x tsp cumin powder
  • 1 x tsp of coriander powder
  • 1 x tsp of salt
  • ¼ cup olive oil/melted butter or ghee 
  • 2 x chicken breasts (1 packet) 
  • wooden or metal skewers 

Cucumber raita:

  • 1 x cucumber 
  • 1 x cup of yoghurt 


  • 1 x red onion


  1. For the mango chutney toast the cardamom, cumin seeds, coriander seeds in a small fry pan then remove and crush in a mortar and pestle.
  2. Transfer the toasted spices into a medium sized pot, add the turmeric powder, chilli powder, apple cider vinegar, grated ginger, and garlic. Bring to the boil. Reduce to a simmer and add the diced mango, the nigella seeds and salt. Cook with a closed lid for 30 minutes. Remove the lid and cook for a further 15 minutes. Make sure to check the chutney throughout so that the base does not burn – adjust the heat if necessary. Once cooked, set aside and transfer into sterilized glass jars.
  3. For the chicken skewers, add the turmeric, cumin, coriander, oil and salt and mix with a fork until a paste is formed. Dice the chicken breast into small sized pieces and place into the bowl with the spice paste. Coat the diced chicken with this paste then transfer the chicken pieces onto the skewers (approximately 4-5 pieces of diced chicken pieces for each skewer).
  4. Prepare a large hot grill or fry pan. Add some oil then place the skewers on to cook each side, until caramelized and golden (a few minutes on each side, turning the skewers carefully).
  5. For the cucumber raita, slice with a knife or use a mandolin to cut the cucumber thinly crossways. Add to the yoghurt and mix through. 
  6. Slice the raw onion. 
  7. Serve the chicken skewers with the mango chutney, the cucumber raita and the raw onion. Add some rice and naan bread or just a fresh salad for a complete meal.

Prep time: 30 minutes.
Cook time: 1 hour.
Serves: 2-3 (makes 6 chicken skewers). This recipe makes 4 small jars of mango chutney.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.

Ingredients for Curried Chicken Skewers with Mango Chutney and Cucumber Raita

Mangoes - Kensington Pride (each)

$2.99 ea

Mangoes - Kensington Pride - Large (each)

$3.99 ea

Mangoes - R2E2 - Large (each)

$3.99 ea

Cardamom Pods 25g Gourmet Organic Herbs

$4.29 ea

Spice & Co (70g) Turmeric Ground

$2.99 ea

Spice & Co (65g) Chillies Ground

$2.99 ea

Spice & Co (50g) Cumin Seed

$2.99 ea

Cumin Seed 30g Gourmet Organic Herbs

$4.29 ea

Spice & Co (40g) Coriander Seeds

$2.99 ea

Cornwell Apple Cider 750ml

$4.29 ea

Ginger (min 100g piece)

$2.80 ea

Spice & Co (50g) Nigella Seeds

$2.99 ea

Garlic Single Clove (200g)

$4.49 ea

Garlic (head)

$1.87 ea

Colavita - Oil Olive (500mL)

$8.49 ea

Rosto - Extra Oomph Olive Oil (750mL)

$15.99 ea

Chicken - Breast Fillets Organic (300-600g) Hobbs Farms

$17.99 ea

Cucumber Lebanese (500g)

$1.15 ea

Chicken - Breast Fillets (500-900g) B&E Poultry

$11.69 ea