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1
Cut chicken into flat 2-x-2-inch pieces.
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2
(You should have about 24 pieces.)
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3
Mix 1 tablespoon salt, 1/4 teaspoon turmeric and 1/8 teaspoon cayenne.
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4
Use mixture to season chicken lightly on both sides.
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5
To skewer, lay meat flat on cutting board.
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6
Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other.
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7
Put three pieces of chicken onto each set of skewers, for eight brochettes total.
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8
In a blender, put 1/2 teaspoon salt, 1 teaspoon turmeric, 1/4 teaspoon cayenne, garam masala, lime zest and juice, coconut milk, ginger and grated coconut.
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9
Blend to obtain a smooth sauce.
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10
Transfer to a bowl.
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11
Put oil in a small pan over medium heat.
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12
Add mustard seeds and let them pop (this only takes a few seconds).
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13
Pour oil and seeds into the coconut curry mixture and stir.
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14
Lay brochettes on a tray in one layer.
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15
Spoon 8 tablespoons curry mixture over chicken and spread to cover evenly on both sides.
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16
(Save remaining sauce.)
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17
Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
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18
Grill over medium-hot fire for about 3 minutes per side (longer if using thighs), until meat feels firm when poked with a finger.
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19
Serve with reserved sauce.
