Curried Chicken Skewers Recipe

Marinate the Chicken

In a large bowl, combine the curry powder, yogurt, minced garlic, grated ginger, salt, black pepper, and olive oil. Mix well until smooth.

Add Chicken

Cut the chicken breast into 2-inch cubes and add them to the marinade. Stir until all the chicken pieces are well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.

Sauté the Onions

In a saucepan over medium heat, add a splash of olive oil. Once hot, add the finely chopped onion and sauté until translucent, about 5 minutes.

Combine Ingredients

Stir in the yellow curry paste and cook for another 2 minutes to release the flavors.

Add Coconut Milk and Stock

Pour in the coconut milk and vegetable stock. Bring to a simmer and let it cook for about 10 minutes, stirring occasionally.

Finish the Sauce

Add lime juice, sugar, and chopped cilantro. Stir well and adjust seasoning with salt if needed. Keep warm on low heat.

Prepare the Skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Skewering the Chicken

Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece.

Grill the Skewers

Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Serve

Once cooked, remove the skewers from the grill and serve them warm with the Golden Curry Sauce drizzled over the top.