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Indian Chicken Curry Skewers

Indian Chicken Curry Skewers

Yields1 Serving
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MARINADE
3 lemons
6 cloves of garlic, peeled and crushed
1 thumb sized piece of ginger, peeled and grated
6 tbsp plain yoghurt
800g skinless boneless chicken breasts, cut into 5cm cubes
3 fresh green peppers, roughly chopped
SAUCE
2 onions, peeled and finely chopped
4 cloves of garlic, peeled and finely chopped
1 fresh red chilli, finely chopped
30 fresh coriander
1 x 400g tins of plum tomatoes
1 x 400g tins of coconut milk
MARINADE

Put the cloves, Ground Cumin and 1 teaspoon each of Smoked Sweet Paprika and Indian Curry Blend into a small pan, and toast for about a minute. Place into a large bowl, and add the finely grated zest of 1 lemon and squeeze in all its juice. Add the crushed garlic and grated ginger, yoghurt and 1 teaspoon of Sea Salt.

Massage that flavour into the chicken pieces, and skewer onto presoaked skewers, interspersed with lemon wedges and pieces of green pepper - be sure not to crowd the skewer too much.

Place on a tray, cover with clingfilm and place in the fridge to marinate overnight.

SAUCE

Mix the onion, garlic, chillies and coriander stalks (set the leaves aside for later) with a glug of Extra Virgin Olive Oil in a large pan on a medium heat, and let simmer for 20 minutes or until a golden colour, stirring regularly. Add the Ground Coriander, Ground Turmeric, Smoked Sweet Paprika and Indian Curry Blend.

Cook for 2 minutes, pour in the tomatoes and prepared Chicken Stock and coconut milk and simmer for a final 20 minutes, stirring occasionally.

Before cooking the chicken, drizzle with Extra Virgin Olive Oil, then grill on a very hot griddle pan or under a hot grill, turning until it's golden on all sides. Serve on a bed of Basmati rice, pour the sauce over the skewers, and garnish with an extra swirl of yoghurt and a sprinkling coriander leaves and Smoked Chipotle Cook's Salt.


 

SHOP THE PRODUCTS

Ingredients

MARINADE
 3 lemons
 6 cloves of garlic, peeled and crushed
 1 thumb sized piece of ginger, peeled and grated
 6 tbsp plain yoghurt
 800g skinless boneless chicken breasts, cut into 5cm cubes
 3 fresh green peppers, roughly chopped
SAUCE
 2 onions, peeled and finely chopped
 4 cloves of garlic, peeled and finely chopped
 1 fresh red chilli, finely chopped
 30 fresh coriander
 1 x 400g tins of plum tomatoes
 1 x 400g tins of coconut milk

Directions

MARINADE
1

Put the cloves, Ground Cumin and 1 teaspoon each of Smoked Sweet Paprika and Indian Curry Blend into a small pan, and toast for about a minute. Place into a large bowl, and add the finely grated zest of 1 lemon and squeeze in all its juice. Add the crushed garlic and grated ginger, yoghurt and 1 teaspoon of Sea Salt.

Massage that flavour into the chicken pieces, and skewer onto presoaked skewers, interspersed with lemon wedges and pieces of green pepper - be sure not to crowd the skewer too much.

Place on a tray, cover with clingfilm and place in the fridge to marinate overnight.

SAUCE
2

Mix the onion, garlic, chillies and coriander stalks (set the leaves aside for later) with a glug of Extra Virgin Olive Oil in a large pan on a medium heat, and let simmer for 20 minutes or until a golden colour, stirring regularly. Add the Ground Coriander, Ground Turmeric, Smoked Sweet Paprika and Indian Curry Blend.

Cook for 2 minutes, pour in the tomatoes and prepared Chicken Stock and coconut milk and simmer for a final 20 minutes, stirring occasionally.

Before cooking the chicken, drizzle with Extra Virgin Olive Oil, then grill on a very hot griddle pan or under a hot grill, turning until it's golden on all sides. Serve on a bed of Basmati rice, pour the sauce over the skewers, and garnish with an extra swirl of yoghurt and a sprinkling coriander leaves and Smoked Chipotle Cook's Salt.

Indian Chicken Curry Skewers