Coconut Curry Chicken Skewers

Thin slices of boneless skinless chicken breast threaded with bamboo skewers and coated with a curry mixture of turmeric and fresh ginger. 

  • Prep Time 15 minutes
  • Cook Time 35 minutes
  • Serves 4
  • Calories 390
  • Calories 390
  • Total Fat 30 g
  • Cholesterol 65 mg
  • Sodium 820 mg
  • Total Carbohydrate 7 g
  • Protein 26 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 3 Tyson Boneless Skinless Chicken Breasts
  • 1/4 teaspoon Cinnamon Powder
  • 1/2 cup Chicken Stock
  • 1 can Coconut Milk
  • 1 teaspoon Crushed Red Chilies
  • 2 tablespoons Canola Oil
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Garlic Paste
  • 2 teaspoons Finely Diced Fresh Ginger
  • 1 tablespoon Diced Shallot
  • 1/2 teaspoon Curry Powder
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Chili Powder

Cooking Instructions

  1. Preheat oven at 400°F.
  2. Slice chicken into thin slices (about 15-20 pieces). Thread the chicken onto the skewers and place on a baking pan with a rack. Cover with foil and cook in the oven for 25 minutes.
  3. While chicken is cooking; heat oil in a skillet over medium-high heat. Add the salt, garlic paste, ginger, shallot, curry, turmeric, chili powder and cinnamon, together in the skillet and heat for 1 minute. Stir in the stock and let reduce for 3 minutes. Add the coconut milk and heat on medium-high for 5 minutes and reduce heat to medium-low for another 5 minutes.
  4. Spread sauce over chicken and heat uncovered for an additional 5 minutes, flip and repeat on the other side. Finish with fresh garnishes of red onion and cilantro.
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