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This delicious curry and coconut cream dipping sauce is thick, creamy and just gets slathered on way too easily on the chicken skewers we cooked up alongside them.

A fruity style hot sauce works best with this receipe, a few examples are listed at the end of the recipe.

Prep Time

15 Minutes

Cook Time

20 Minutes




½ brown onion

1 clove garlic

2cm piece of ginger

1 tsp mustard seeds (yellow or black)

½ tsp ground coriander

½ tsp ground cumin

3cm piece of fresh turmeric

5 tbsp hot sauce (3 for sauce, 2 for marinade)

270ml coconut cream

4 x chicken thighs (approx 500g)

Olive oil or vegetable oil for frying


  1. Dice chicken and marinate with 2 tablespoons of hot sauce
  2. Finely chop onion, garlic and ginger
  3. In a dry pan over medium heat, toast spices until fragrant (1-2 min)
  4. In 1 teaspoon of oil sauté onion, garlic and ginger until soft, add spices and grated turmeric
  5. Add coconut cream and simmer for 5 minutes. Remove from heat add hot sauce and stir through
  6. Skewer chicken and barbecue or grill until cooked through. Serve with sauce poured over or as a dipping sauce
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