for 4 person

Marinade

1 dl	buttermilk
2	garlic cloves, squeezed
2 tsp	hot curry powder
1 tsp	ground coriander seeds
¼ tsp	ground cumin
4	chicken thighs (each approx. 200 g)

Salad

1	lime *-*
2 tbsp	olive oil
1 tsp	hot curry powder
½ tsp	ground coriander seeds
½ tsp	salt
1	mango, cut into cubes
1	cucumber, cut into cubes
½ bunch	coriander, finely chopped

Charcoal/gas/electric grill

1 tsp	salt
480 g	cooked corn cobs

How it's done

Marinade

Combine the buttermilk, garlic, curry, coriander and cumin. Mix the chicken thighs with the marinade, cover and leave to marinate in the fridge for approx. 2 hrs.

Salad

Combine the lime zest and juice with the oil, season. Add the mango, cucumber and coriander, mix.

Charcoal/gas/electric grill

Wipe the marinade from the chicken thighs, salt the chicken. Cover and grill the chicken thighs over/on a medium heat (approx. 200 °C for approx. 25 mins., turning occasionally. Grill the corn cobs alongside for approx. 10 mins. Remove the corn kernels from the cob using a knife, mix into the salad, serve with the chicken thighs.

To serve

Remove the corn from the cobs using a knife, mix into the salad. Serve the chicken thighs with the salad.

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