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.
RED CURRY CHICKEN KEBABS
Chicken and kebabs are two of our most popular choices so this former cover star is a real winner - for barbecues or the grill
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 251 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.85 milligram of sodium
RED CHICKEN CURRY
Steps:
- To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed.
- To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil. Then, add the chicken and curry paste and fry together for a few minutes. Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes. Remove from the heat and serve with steamed rice.
CHICKEN KEBABS
Make these simple chicken kebabs for a hearty family meal with plenty of flavour. The spiced marinade is deliciously sticky and adds warmth
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
- Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
- Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
- Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.
Nutrition Facts : Calories 459 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 43 grams protein, Sodium 1.02 milligram of sodium
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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