Light the bbq 20 minutes before using. Thread the turkey strips on to skewers and place side by side in a shallow dish. Mix together the mango chutney (chop any large pieces of fruit), coconut cream and lime juice and spoon over the turkey. Turn the skewers over, cover the dish and leave the turkey to marinate for 3-4 hours.
Place the skewers onto the hot bbq. Grill for about 5 minutes, turning the skewers over once or twice and basting the turkey with remaining marinade, until the meat is cooked.
Serve the skewers hot with the coriander scattered over. Accompany with rice and salad.
Tip: These can be also cooked under the grill. Use remaining coconut cream as a base for turkey curry sauce.