Usuba
Chicken Curry Skewers
Marinated chicken skewer with spices and coconut milk. The dish is cooked on a grill or barbecue with an aromatic spicy crust.
- Total
- 120 min
- Standard serving
- 152.3 g
Ingredients
Total 8
Instructions
- 1
Step 1
In a bowl, mix coconut milk, minced garlic, curry powder, fish sauce, chili pepper, chopped shallot and salt.
Add the chicken thighs and mix well so that the meat is completely covered with marinade.
Refrigerate for a minimum of 30 minutes, but preferably for 12 hours for a deeper flavor infusion.
- 2
Step 2
Thread the marinated chicken pieces onto bamboo skewers, distributing the pieces evenly.
- 3
Step 3
For grilling: light the charcoal, wait for it to burn completely, push it to the side. Set the grill grate, close the lid and let it preheat for 5 minutes.
For oven cooking: preheat it in grill mode for 10 minutes. Clean and oil the grill grate.
- 4
Step 4
Place the skewers in the middle of the grill, cover with a lid and cook for about 5 minutes until the first side is browned.
If the skewer is browning too quickly, move it to a cooler side; if slowly — closer to the heat.
Flip the skewers and cook the second side for another 5 minutes until browned.
Place on a plate, let cool for 2 minutes and serve.
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