Dean Edwards tandoori chicken kebabs with coconut sambal recipe on Lorraine

Dean Edwards served up a tasty tandoori chicken kebabs with coconut sambal dish on today’s episode of Lorraine.

The ingredients for the tandoori marinade are: 1 tbsp garam masala, 1 tsp paprika, ½ tsp turmeric, ½ tsp ground cinnamon, 3 cloves garlic, crushed, Small piece fresh ginger, grated, 100ml natural yoghurt, Juice ½ lemon and 4 chicken breasts, each cut into 6 pieces.

For the spiced potatoes: 800g new potatoes, 40g unsalted butter, Small drizzle olive oil, 1 tsp ground cumin and 1 clove garlic, crushed.

For the coconut sambal: 150g fresh coconut, 1 green chilli, deseeded and finely diced, ½ clove garlic, 1 tbsp olive oil, Small handful fresh coriander, plus a few sprigs to garnish, Juice 1-2 limes and Salt, to season.