Coconut Curry Chicken Skewers
Coconut milk, curry and chicken simply go together on hot days! Especially on skewers. Thai curries rely more on coconut milk than do Indian curries. Thai curries also start with a paste, while Indian curries start with spices.
Coconut Curry Chicken Skewers
he chicken is best seasoned for a few hours with some of the spices and then let rest in some of the coconut milk mixture for an hour before grilling or broiling. There is a lot of marinade so reserve some for marinating, then basting and the rest to drizzle over the rice and skewers. Absolutely delicious!
Ingredients
- 2 lb. (908 gr) chicken breasts (4 large)
- 1 tsp. salt divided
- 1 tsp cumin divided
- 2 tsp. turmeric divided
- 2 tsp. garam masala divided
- 1 tsp. cumin divided
- ½ tsp. curry
- ¼ tsp. cayenne
- ¼ tsp. pepper
- 1 TBSP (15 gr) fresh ginger
- 1 TBSP lime zest 1 lime
- 1 TBSP fresh lime juice 1 lime
- 14 oz. (400 ml) can unsweetened coconut milk
- 3 TBSP (18 gr) unsweetened dry shredded coconut
- Parsley chopped to garnish
- Lime wedges to garnish
Instructions
- Cut chicken into large chunks.
- In each of 2 small bowls, add equal parts of salt (1/2 tsp.), cumin (1/2 tsp.), turmeric (1 tsp), and garam masala (1 tsp).
- Sprinkle seasoning from 1 bowl directly on the chicken chunks and spread around. Place chicken in a Zip Lock bag and refrigerate for 4 – 5 hours.
- Set remaining small bowl of spices aside.
- An hour + before cooking the skewers, add coconut milk to a blender, shredded coconut, lime zest and juice, ginger, and small bowl of reserved spices. Add curry, cayenne and pepper. Blend until smooth.
- Remove chicken from refrigerator and add ½ cup marinade to the bag. Let chicken rest on counter for 1 hour to bring to room temperature.
- Remove another ½ cup marinade to a small bowl for basting.
- Place remaining 1 cup marinade in the refrigerator and serve with cooked chicken, basmati rice and vegetable of choice.
- Pre heat oven or grill to 400.
- Soak bamboo skewers a minimum of 15 minutes; up to 30 minutes. Thread 3 – 4 pieces of chicken onto each skewer, about ½ inch apart so that the chicken cooks evenly.
- Generally, our skewers cook in about 15 minutes, but check your oven/grill. They may take 20 minutes. In the oven we use a broiling pan.
- Place skewers on top of Jasmine Rice, garnish with parsley and lime wedges.
Notes
New World roses tend to be sweeter than Old World, which makes them perfect for mild curries. We have not found a red wine we prefer over the rose or lighter white wines but will keep trying!
We’ve served:
• Decoy Rose
• Gray Monk rose
• Quails Gate Rose
• Quail’s Gate Pinot Gris