Skewered curry chicken

Instructions

WHAT TO GET

marinade

2 chicken breasts into medium sized cubes

¼ bunch cilantro leaves

⅓ cup crystal soy sauce

⅓ cup extra virgin olive oil

2 tablespoons light brown sugar

zest of 1 lime

3 roasted garlic cloves

1 tablespoon yellow curry powder

1 teaspoon ground ginger

1 tablespoon fresh garlic, minced

skewers

marinated chicken cubes

green bell pepper, cut into 1”x1” square pieces

red onion, cut into 1”x 1” square pieces

5 large metal skewers

peanut dipping sauce

1 12 ounce can of low fat coconut milk

⅓ cup peanut butter

⅓ cup dark brown sugar

1 ½ tablespoons crystal soy sauce

1 tablespoon red curry paste

1 tablespoon packed fresh cilantro leaves

1 lime’s juice

WHAT TO DO

1.    whisk together marinade ingredients and submerge with chicken in ziploc bag for 24 hours

2.   slide chicken, bell pepper, and onion down skewers, leaving a few inches at one end to grab and flip.

3.   place skewers on high heated grill, and cook until chicken is cooked to center, some char is normal.

sauce

1.    whisk all ingredients in low-heated pot and cook for 3 minutes

Ingredients
  • 2 chicken breasts into medium sized cubes
  • ¼ bunch cilantro leaves
  • ⅓ cup crystal soy sauce
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons light brown sugar
  • zest of 1 lime
  • 3 roasted garlic cloves
  • 1 tablespoon yellow curry powder
  • 1 teaspoon ground ginger
  • 1 tablespoon fresh garlic, minced
  • marinated chicken cubes
  • green bell pepper, cut into 1”x1” square pieces
  • red onion, cut into 1”x 1” square pieces
  • 5 large metal skewers
  • 1 12 ounce can of low fat coconut milk
  • ⅓ cup peanut butter
  • ⅓ cup dark brown sugar
  • 1 ½ tablespoons crystal soy sauce
  • 1 tablespoon red curry paste
  • 1 tablespoon packed fresh cilantro leaves
  • 1 lime’s juice

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