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.
