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
CURRIED CHICKEN SKEWERS
Make and share this Curried Chicken Skewers recipe from Food.com.
Provided by Boomette
Categories Chicken
Time 40m
Yield 25 skewers
Number Of Ingredients 14
Steps:
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper or nonstick aluminum foil.
- Marinade: In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.
- Assembly: For each skewer, place two slices of chicken on a plate. Brush with the marinade. Wrap the meat around the skewer and place on a plate. Brush with more marinade. Repeat with the remaining ingredients. Bake for 10 to 12 minutes.
- Sauce: In a saucepan, soften the onion with the bell pepper and curry powder in the oil. Add the water and honey.
- In a blender, puree until smooth. Season with salt and pepper.
- Place the skewers on a serving platter and serve with a bowl of sauce.
- Tips: Can be prepared the night before. Bake at the last moment.
- Note: Harissa is a very spicy chili paste used for seasoning in the Middle East and North Africa. It is made from small red peppers, cayenne pepper, vegetables, canola oil, caraway, garlic and herbs such as coriander and mint, and can contain more than twenty other spices. Harissa is primarily use in couscous but also in soups and with meats, fish and rice. It is easily found in tubes or canned in grocery stores. Store in the refrigerator once opened. Otherwise, use Sambal Oelek sauce or hot peppers.
Nutrition Facts : Calories 51.1, Fat 3.4, SaturatedFat 0.8, Cholesterol 10.8, Sodium 12.5, Carbohydrate 2.5, Fiber 0.3, Sugar 2, Protein 2.8
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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