OPTIONAL, 4 oz sugar snap peas, ends and strings removed
prepared white rice OR prepared yellow rice with almonds and raisins, see recipe
SPICE BLEND, mix and MEASURE amount needed for recipe. 4
parts dark brown sugar, 1 part coriander, 1 part
turmeric, 1 part cumin, 1 part chipotle, 1 part
fennel. In a bowl combine seasoning with yogurt and 1/4
tsp kosher salt. Cut chicken breast into 8 equal
parts. Add to marinade, let sit at room
temperature for 10 minutes. Prepare optional
vegetables while chicken rests.
Place 3-4 chicken pieces on each skewer. • Keep
pieces next to each other but not pressed firmly
• Place a large sauté pan over medium heat. Add 2
teaspoons cooking oil. When oil is hot, add
chicken skewers, they should lay flat in the pan.
Cook without disturbing until browned on bottom,
3-4 minutes. • Flip skewers.
• Scatter in optional shallot and peas around
the skewers. Cook, stirring vegetables
occasionally, until shallot becomes translucent
and chicken is opaque throughout, about 4
minutes. Stir in 1/4 cup water, 1 pat butter.
Taste and adjust seasoning as desired with
kosher salt. Serve over prepared rice.
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