Chicken tikka skewers with crunchy coconut potatoes is dinner on a stick

Name: Chicken tikka skewers with crunchy coconut potatoes is dinner on a stick
Cook time: 30 min
Yield: 4
Cuisine: Indian,Contemporary
Ingredients: 400g chat potatoes, skin on; ¼ cup Greek-style yoghurt, plus extra to serve; 2 tbsp store-bought tikka masala curry paste; 800g chicken thighs, cut into 3cm dice; ¼ cup coconut oil, melted; ½ cup flaked coconut; 1 tsp fennel seeds; 1 tsp cumin seeds; ½ tsp ground turmeric; 3 curry leaf sprigs; 1 tbsp vegetable oil, to cook; lime wedges, to serve

Charry chicken meets spice-speckled spuds in this weeknight winner, which proves that everything tastes more delicious when eaten on a stick.

Jessica Brook

October 8, 2025

Grill these chicken tikka skewers on a barbecue or in a pan.James Moffatt, STYLING Steve Pearce

easyTime:< 30 minsServes:4

A weeknight classic gets a bold makeover. Spiced and smoky, these chicken tikka skewers are seriously satisfying, especially when paired with a side of golden, crunchy coconut potatoes for a meal that’s full of flavour and texture.

Ingredients

400g chat potatoes, skin on
¼ cup Greek-style yoghurt, plus extra to serve
2 tbsp store-bought tikka masala curry paste
800g chicken thighs, cut into 3cm dice
¼ cup coconut oil, melted
½ cup flaked coconut
1 tsp fennel seeds
1 tsp cumin seeds
½ tsp ground turmeric
3 curry leaf sprigs
1 tbsp vegetable oil, to cook
lime wedges, to serve

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Prepare a large baking tray by lining it with non-stick baking paper.
Step 2
Place the potatoes in a saucepan, just covered with cold salted water, over high heat. Bring to a boil, then reduce the heat and cook for 10 minutes or until barely tender.
Step 3
Meanwhile, add the yoghurt and curry paste to a bowl, season with salt and pepper and mix well to combine. Add the chicken, and toss to coat. Set aside to marinate.
Step 4
Drain the potatoes and chop them into halves. Place the coconut oil, flaked coconut, fennel and cumin seeds and turmeric in a bowl, season well with salt and pepper, and stir to combine. Add the potatoes and toss to coat.
Step 5
Spread the potatoes out on the prepared baking tray and press to squash slightly. Bake for 18 minutes, then add the curry leaf sprigs and cook for a further 2 minutes, or until the leaves are crisp, and the potatoes are golden.
Step 6
Divide the chicken pieces among 8 metal skewers. Heat a chargrill pan over high heat. Brush each skewer with oil and cook, turning, for 10-12 minutes, or until lightly charred and cooked through.
Step 7
Serve skewers with the crunchy potatoes, curry leaves, lime wedges, and extra yoghurt.