Recipe
Ingredients
- 1 teaspoon coriander seeds
- 3/4 teaspoon cumin seeds
- 2 teaspoons Madras curry powder
- 1 teaspoon turmeric
- 1 cup unsweetened coconut milk
- 1 tablespoon olive oil
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon mirin (sweet rice wine)
- 1/2 tablespoon honey
- Salt and freshly ground pepper
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 2-inch chunks
Directions
- In a small skillet, toast the coriander and cumin seeds over moderate heat until fragrant, about 45 seconds. Transfer the seeds to a plate to cool, then grind them to a powder in a spice grinder. Meanwhile, soak eight 6-inch wooden skewers in water for at least 1 hour.
- Put the curry powder and turmeric in the skillet and toast over low heat, stirring, until fragrant, about 20 seconds. In a large bowl, whisk all the spices with the coconut milk, olive oil, vinegar, mirin, honey and a large pinch each of salt and pepper. Add the chicken and toss to coat well with the marinade. Refrigerate for 1 to 2 hours.
- Light a grill or heat a lightly oiled grill pan. Loosely thread the chicken onto the skewers and season with salt and pepper. Grill over a medium-hot fire for about 4 minutes per side, or until nicely browned and just cooked through. Alternatively, cook the chicken in the grill pan over moderate heat for about 4 minutes per side. Serve hot.
- BEER RECOMMENDATION: These spicy chicken kebabs would best be paired with an easy-to-drink ale, such as Bass or Sierra Nevada.
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User Reviews

(Average Rating)
Did well - size the recipe for a whole can of coconut milk - what will you do w/part of a can? one 14 oz can will do 4 lbs of chicken, no problem. This is not hot at all, so don't be afraid to kick it up, but truth be told, just grilling kebabs with oil,salt, lime then basting with a homemade honey/dijion/chipolte glaze kicked the pants off this kebab.
Posted by: PikesvillePaesano on May 26, 2008
- From Hawaiian Surf and Turf
- Published December 1999
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