CURRIED CHICKEN SKEWERS WITH TOASTED COCONUT GREMOLATA
Make and share this Curried Chicken Skewers With Toasted Coconut Gremolata recipe from Food.com.
Provided by Boomette
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Marinade: In a glass dish or in a large sealable bag, combine all the ingredients. Add the chicken and toss to coat well. Cover the dish or seal the bag. Refrigerate, ideally, for 24 hours or at least 4 hours.
- Gremolata: In a bowl, combine the cilantro, lime zest and green onions. Add the coconut just before serving.
- Preheat the grill, setting the burners to medium. Oil the grate.
- Thread the chicken strips onto the skewers.
- Grill the skewers for about 5 minutes per side or until the chicken is no longer pink inside. Season with salt and pepper.
- Serve 2 skewers per person with jasmine rice and grilled vegetables. Serve with the gremolata and yogurt.
- Tips: As an appetizer, present the skewers on a serving platter. Sprinkle with gremolata and serve with yogurt as a dip.
Nutrition Facts : Calories 446.4, Fat 29, SaturatedFat 9.6, Cholesterol 147.7, Sodium 872.5, Carbohydrate 13.6, Fiber 1, Sugar 10.9, Protein 31.8
CURRY CHICKEN SKEWERS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 2h18m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Soak wooden skewers in water for at least 30 minutes.
- In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.
- Preheat the grill to medium.
- Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice.
EASY GREMOLATA
A easy Gremolata that we enjoy on grilled lamb and pork as well as on grilled veggies. We like to smoke eggplant than sprinkle with it a little feta cheese and top it off with this Gremolata. I usually make a double batch as my family likes to us a lot. We have also enjoyed this on Raviolis. 10 minute rest time not included.
Provided by Debbwl
Categories Vegan
Time 5m
Yield 1/3 cup
Number Of Ingredients 6
Steps:
- Mix every thing together in a small bowl and allow to rest for at least 10 minutes before serving.
- This can be made a day ahead but recommend bring to room temperature before serving.
- Hope you enjoy!
Nutrition Facts : Calories 1475.4, Fat 162.6, SaturatedFat 22.4, Sodium 102.7, Carbohydrate 8.5, Fiber 2.1, Sugar 0.3, Protein 2.4
GRILLED CURRY CHICKEN SKEWERS
Another recipe "stolen" from the Cambodian grandmother of a former student of mine. These are very similar to a dish served at a local Cambodian restaurant. At the restaurant you can also get it as an entree with rice. Prep time doesn't include marinating.
Provided by DeeCooks
Categories Curries
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl or ziplock bag, put chicken meat, garlic, onion, lemon grass, curry powder, sugar, soy sauce, fish sauce, lime juice, paprika, black pepper and water, mix well, add vegetable oil, mix well.
- Refrigerate overnight (or at least 4 hours.).
- When ready to cook, skewer chicken meat with soaked wooden skewers and cook on grill with low heat till both sides are golden brown. (About ten minutes--too long and the chicken will be sawdust dry.).
- Serve hot as appetizer with mango salsa.
Nutrition Facts : Calories 237.5, Fat 8.8, SaturatedFat 1.4, Cholesterol 65.8, Sodium 566.7, Carbohydrate 11.8, Fiber 2.5, Sugar 5.8, Protein 28.4
KARI AYAM KELAPA (CURRIED CHICKEN WITH TOASTED COCONUT)
Every country has it's own unique curries. This is a lovely smooth flavored curry with the added bananas. Serve over rice with chutney, chopped apples, chopped tomatoes on the side. Rotis, Naam or chapatis set off this meal to a T. Temper the heat by the amount of Curry powder & Chillies that you use
Provided by Bergy
Categories Chicken Breast
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut up the chicken.
- Boil the chillies in a small amount of water for2 minutes.
- drain, remove seeds Toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown.
- Do not leave it in the skillet as it will burn.
- Cool.
- Put the cooled coconut into a blender or food processor and grind very fine, add 1/2 cup coconut milk, blend again, set aside, in a bowl In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree.
- If necessary add a tbsp of peanut oil.
- Heat the remaining oil in a skillet and add the pureed onions& spices, fry stirring constantly until the moisture evaporates and the oil is around the edges.
- Add ground coconut, coconut milk, bananas, and stir well.
- Add chicken and stir gently as the mixture comes to a simmer cover and slow simmer uncovered for 1 hour, stirring occasionally or until the chicken is tender.
CURRIED CHICKEN ROLLED IN TOASTED COCONUT
Make and share this Curried Chicken Rolled in Toasted Coconut recipe from Food.com.
Provided by evelynathens
Categories Chicken Breast
Time 28m
Yield 30 bite-size pieces
Number Of Ingredients 9
Steps:
- Put the stock and chicken breast in a small saucepan over low heat.
- Cover, bring to a simmer, then cook for 8 minutes.
- Set aside until completely cooled. This could be done the day before.
- Remove the chicken from the stock (saving the liquid for a soup) and chop medium-fine.
- In a bowl, beat the cream cheese with the mayonnaise until smooth.
- Add the chicken, onion, curry powder, walnuts, and salt; mix together gently.
- Cover the bowl with plastic wrap and refrigerate for a couple of hours - it's much easier to roll when cold.
- Dampen your hands and lightly roll the mixture into 3/4-inch balls.
- Press on a coating of toasted coconut and, if you can, serve this hors d'oeuvre within an hour so the coconut will stay crunchy.
Nutrition Facts : Calories 67.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 8.7, Sodium 76.9, Carbohydrate 2.4, Fiber 0.4, Sugar 1.2, Protein 2.9
COCONUT CURRY CHICKEN SKEWERS
These small brochettes, about 2 ounces each, are perfect party food. Ideally they are grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.) The spicy curry sauce is used both as a marinade and a dipping sauce.
Provided by David Tanis
Categories dinner, lunch, skewers and kebabs, main course
Time 1h45m
Yield 8 skewers
Number Of Ingredients 11
Steps:
- Cut chicken into flat 2-x-2-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt, 1/4 teaspoon turmeric and 1/8 teaspoon cayenne. Use mixture to season chicken lightly on both sides.
- To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put three pieces of chicken onto each set of skewers, for eight brochettes total.
- 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. Blend to obtain a smooth sauce. Transfer to a bowl.
- Put oil in a small pan over medium heat. Add mustard seeds and let them pop (this only takes a few seconds). Pour oil and seeds into the coconut curry mixture and stir.
- Lay brochettes on a tray in one layer. Spoon 8 tablespoons curry mixture over chicken and spread to cover evenly on both sides. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
- Grill over medium-hot fire for about 3 minutes per side (longer if using thighs), until meat feels firm when poked with a finger. Serve with reserved sauce.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 10 grams, Sodium 326 milligrams, Sugar 0 grams, TransFat 0 grams
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