Madras Chicken Skewers with Coconut Rice, Papadum’s & Spicy Mango Chutney

Tender, spice-laced chicken skewers grilled to smoky perfection, resting beside a fragrant heap of fluffy coconut rice. A scattering of crisp papadums brings the crunch, while a generous spoonful of Drivers Spicy Mango Chutney offers that sweet-heat crescendo. Finished with fresh coriander and black nigella seeds, this is vibrant, effortless entertaining.

Ingredients

For the Madras Chicken Skewers

  • 700g boneless chicken thighs, cut into chunks
  • 150g Greek yogurt
  • 2 tablespoons Madras curry paste
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt & pepper, to taste
  • 1 tablespoon vegetable oil (for grilling)
  • Metal or soaked wooden skewers


For the Coconut Rice

  • 1 cup basmati rice
  • 1 cup coconut milk
  • 1 cup water
  • ½ teaspoon salt
  • 1 tablespoon desiccated coconut (optional)
  • 1 teaspoon black nigella seeds


To Serve

  • 1 jar Drivers Spicy Mango Chutney
  • Small papadums (fried or microwaved until crisp)
  • Fresh coriander leaves
  • Lemon wedges (optional)


Method

1. Marinate the Chicken

In a large bowl, combine yogurt, Madras paste, lemon juice, cumin, paprika, salt, and pepper. Add chicken and mix until well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavour.

2. Cook the Coconut Rice

Rinse rice until water runs clear. In a saucepan, add rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes, or until rice is cooked and liquid is absorbed. Let rest covered for 5 minutes, then fluff with a fork. Stir in nigella seeds and desiccated coconut if using.

3. Grill the Skewers

Thread marinated chicken onto skewers. Heat a grill pan or barbecue over medium-high heat and brush with oil. Grill skewers 4–5 minutes per side or until charred and cooked through.

4. Fry or Crisp the Papadums

Prepare papadums according to packet instructions—either fry in hot oil until puffed, or microwave for a healthier version.

Assemble & Serve

Arrange skewers on a platter with a bowl of coconut rice. Scatter papadums around the edges. Add a generous bowl of Drivers Spicy Mango Chutney and garnish with fresh coriander. Optional: sprinkle with extra nigella seeds and serve with lemon wedges.

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