This recipe is a quick and easy way to enjoy grilled, spiced chicken. It makes for a great side or party food.
On the Ingredients
- Curry powder, it may surprise you to learn, is not an Indian invention, but a British one. When the British Empire ruled over India, curry dishes were in vogue back home. Indian curries are made with a variety of spice blends and vary depending on the dish and the region that they are from. When the British wanted to cook themselves curries at home, they were often at a loss for how to do it right. Legend has it that a botched attempt at curry brought us Worcestershire sauce. Finally, a mix of spices became available to the British public commercially. That spice is still used widely in the West today. Though it might be a western take on India’s authentic mixes, it’s still very tasty.
- Coconuts are the seed of the coconut palm. They have four main food products: coconut meat, coconut oil, coconut milk, and coconut water. The meat is high in fiber, MCTs (medium-chain triglycerides), and fat. They are high in several minerals, especially manganese and copper. (More on the health benefits).
Curried Chicken Skewer
Servings
3
servingsPrep time
15
minutesCooking time
12
minutesMarinating time
8
hoursTotal time
8
hours27
minutesThis recipe is a quick and easy way to enjoy grilled, spiced chicken. It makes for a great side or party food.
Ingredients
1 1/2 lbs skinless, boneless chicken
1/2 coconut milk
1/3 cup tomato paste
1/2 tsp salt
4 crushed garlic cloves
2 tbs curry powder
lime wedges
Directions
- Cut the chicken into bite-sized pieces.
- Combine coconut milk, tomato paste, salt, crushed garlic, and curry powder.
- Add the chicken, cover, and refrigerate for 6-8 hours.
- Divide the chicken over 8 skewers.
- Set up a baking sheet with tin foil and a metal rack. Arrange the skewers and broil on medium for 5-6 minutes on each side or until fully cooked. Serve with lime wedges.
