Curried Chicken Skewers With Toasted Coconut Gremolata Recipes

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CURRY CHICKEN SKEWERS



Curry Chicken Skewers image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 2h18m

Yield 4 to 6 servings

Number Of Ingredients 15

Wooden skewers
2 pounds boneless chicken breast, cut into chunks
3 tablespoons minced garlic
1/2 cup sliced green onions
2 tablespoons chopped cilantro leaves
2 tablespoons minced lemongrass
2 tablespoons curry powder
1 tablespoon soy sauce
1 tablespoon honey
1 lime, juiced
1 tablespoon smoked paprika
1/4 cup chicken stock
1 teaspoon coarsely ground black pepper
2 tablespoons canola oil
Steamed white rice, for serving

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.

COCONUT CURRY CHICKEN SKEWERS



Coconut Curry Chicken Skewers image

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

1 1/2 pounds skinless boneless chicken breasts or thighs
Kosher salt
1 teaspoon turmeric, more for seasoning meat
1/4 teaspoon cayenne, more for seasoning meat
2 teaspoons garam masala
Zest and juice of 1 small lime
1 1/2 cups thick coconut milk
2 tablespoons grated ginger
3 tablespoons grated unsweetened coconut, fresh or frozen
1 tablespoon vegetable oil
1/2 teaspoon yellow or black mustard seeds

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

CURRIED CHICKEN SKEWERS WITH TOASTED COCONUT GREMOLATA



Curried Chicken Skewers With Toasted Coconut Gremolata image

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

1/4 cup 10% plain yogurt or 1/4 cup sour cream
2 green onions, finely chopped
2 tablespoons fish sauce (nuoc mam)
2 tablespoons maple syrup
1 tablespoon rice vinegar
1 tablespoon finely chopped fresh ginger
2 teaspoons curry powder
1 garlic clove, finely chopped
675 g skinless and boneless chicken thighs, cut into strips
20 small wooden skewers, soaked in water for 30 minutes (or 8 large) or 20 small metal skewers (or 8 large)
1/2 cup 10% plain yogurt or 1/2 cup sour cream
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley
1 lime, zest of, grated
2 green onions, finely chopped
3 tablespoons sweetened flaked coconut, toasted

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

CURRIED CHICKEN SKEWERS



Curried Chicken Skewers image

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

1/2 cup plain yogurt
1 tablespoon harissa (see note)
1 tablespoon honey
1 teaspoon curry powder
1/2 teaspoon ground turmeric
salt and pepper
3/4 lb sliced chinese fondue chicken
30 popsicle sticks or 30 small wooden skewers, soaked in water for 30 minutes
1 onion, chopped
1 red bell pepper, roasted and peeled
2 teaspoons curry powder
2 tablespoons vegetable oil
1/2 cup water
1 tablespoon honey

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

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