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. 

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

Coconut Curry Chicken Skewers

Prep Time
15

MINUTES

15 minutes
Cook Time
35

MINUTES

35 minutes
Serves
4

Calories
390

  • Calories390
  • Total Fat30 g
  • Cholesterol65 mg
  • Sodium820 mg
  • Total Carbohydrate7 g
  • Protein26 g

Ingredients

  • 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 tablespoon Canola Oil

  • 1 teaspoon Kosher Salt

  • 1 tablespoon Garlic Paste

  • 2 teaspoon Finely Diced Fresh Ginger

  • 1 tablespoon Diced Shallot

  • 1/2 teaspoon Curry Powder

  • 1/2 teaspoon Turmeric

  • 1/4 teaspoon Chili Powder

Cooking Instructions

  • Preheat oven at 400°F.
  • 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.
  • 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.
  • 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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