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Feb 22, 2012
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Chicken Curry Skewers

By: Katherine Jao


Chicken Curry Skewers

What’s for lunch? We say, go Indonesian! These curried skewered strips will surely give your meal a deliciously foreign flavor. Like this? Try Melanie's Chicken Curry SkewersMakes 1 dozen

 

For the marinade 2 cups chicken strips2 tablespoons coconut cream1 teaspoon curry powder1/2 teaspoon saltpepper to tasteFor the curry dip1/2 cup coconut cream1 tablespoon curry powder1 1/2 tablespoons peanut butter1 teaspoon brown sugar

 

1  Marinate chicken strips in coconut cream, curry powder, salt, and pepper to taste. 2  Thread meat through bamboo sticks; set aside. 3  Prepare curry dip: Place coconut cream, curry powder, peanut butter, and brown sugar in a saucepan; boil for 2 minutes. Taste and season, if needed. 4  On a greased electric griller, grill skewered chicken strips over medium to high heat until both sides are cooked through. Serve with dip on the side. You can also use pork strips for this recipe.

 

Photography by Kai Huang | Prop Styling by Elaine P. Lim




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