Bombay Chick Sticks with Mango Salsa

Prep Time: 15 min
Cook Time: 15 min

Sounds exotic but these are more flavourful than spicy. Let the chicken marinate while the barbecue is preheating.


8 - 10 boneless, skinless chicken thighs
2 tbsp (30 mL) tikka curry paste
2 tbsp (30 mL) mild Indian-style curry paste
1 tbsp (15 mL) honey
1/8 tsp (0.5 mL) cinnamon, ground
1 mango, peeled and cubed
1/4 English cucumber, cubed
1/4 cup (60 mL) mint, fresh, chopped
1 tbsp (15 mL) olive oil
salt, to taste
pepper, to taste


1 Cut thighs into chunky pieces and place in a large bowl. Add curry paste, honey and cinnamon. Stir to evenly coat. Thread chicken onto skewers. Spray cold barbecue grill rack with cooking spray and preheat barbecue to medium-high.
2 Place mango and cucumber in a bowl. Add mint, 1 Tbsp (15 mL) olive oil and pinches of salt and pepper. Set aside for later.
3 Grill chicken, turning occasionally, until lightly charred and cooked through making sure that the chicken juices run clear when pierced with a knife or meat thermometer registers 165°F (74°C), 10 to 12 minutes. Serve with mango salsa.