Curry Chicken Skewers Food

GRILLED THAI CURRY CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE

Steps:

• Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½" pieces and set aside.
• Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
• Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
• Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

CHICKEN TIKKA SKEWERS

Steps:

• Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
• Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
• Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.

CURRY CHICKEN SKEWERS

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.

GRILLED CURRY CHICKEN SKEWERS

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.

COCONUT CURRY CHICKEN SKEWERS

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.

GRILLED CHICKEN SKEWERS

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

RED CURRY CHICKEN KEBABS

Steps:

• Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.

RED CURRY CHICKEN SKEWERS

Steps:

• Thread chicken onto 8 skewers. Whisk curry paste, coconut milk and juice in a large shallow dish. Add skewers, turning to coat. Cover with plastic food wrap. Chill for 1 hour.
• Heat a large frying pan over moderately high heat. Drain skewers, reserving marinade. Spray skewers with oil. Cook and turn skewers for 2-3 minutes or until browned lightly. Add reserved marinade; bring to the boil. Reduce heat to low; simmer, uncovered, for 10-12 minutes or ntil chicken is cooked through.
• Serve skewers drizzled with a little of the sauce from the pan.