30 ml Coconut cream
1 clove Garlic, crushed
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Ground coriander
15 ml Lemon juice
225 g Fresh chicken, cubed

Dipping Sauce
30 ml Coconut cream or plain yogurt
1 clove Garlic, crushed
1/2 teaspoon Ground cumin
1 teaspoon Ground ginger
1 teaspoon Ground coriander
15 ml Lemon juice
1 tablespoon Chopped fresh mint

Combine the coconut cream or yogurt with the garlic, chili powder, cumin, coriander and lemon juice. Marinate the chicken pieces in the mixture for at least 4 hours, turning frequently.
Make the dipping sauce by mixing all the ingredients except the mint thoroughly. Leave to blend in a cool place. When the chicken is ready, thread it on to four skewers. Place on the barbecue or under a preheated high grill and cook until well done, basting frequently with the marinade and turning. Heat the dipping sauce and toss in the mint leaves.
Serve separately.

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