A blend of up to 20 spices, curry powder commonly includes cumin, curry leaves, cardamom, coriander seeds, fennel seeds, mustard seeds, mace, fenugreek, red and black pepper and turmeric, which imparts its distinctive yellow color. Madras curry powder, called for in this recipe, is popular in southern India and is commonly sold commercially. It is hotter than standard curry powder.
Prep Time
15 minutes
Cook Time
10 minutes
Servings
4
Serves 4.
Ingredients
1 1/2 lb. boneless, skinless chicken thighs
1/2 cup coconut milk
1/4 cup fish sauce
3 Tbs. firmly packed light brown sugar
2 Tbs. chopped fresh cilantro
1 Tbs. Madras curry powder
1 Tbs. canola oil
Peanut sauce for serving
Directions
Cut the chicken into strips 4 inches long by 1/2 inch wide. In a large bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro and curry powder. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat an indoor electric grill to medium-high heat according to the manufacturers instructions.
Remove the chicken from the marinade and discard the marinade. Using 12 to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer. Brush the grill with the oil. Arrange the skewers on the grill and cook until the chicken is golden brown on both sides, about 10 minutes total. Transfer the skewers to a warmed platter. Pour the peanut sauce into a small bowl and serve alongside.
Serves 4.
Adapted from
Williams-Sonoma Collection Series,
Asian,
by Farina Wong Kingsley
(Simon & Schuster, 2003).
Rated 5 out of
5 by
Oaklandfoodie from
Excellent recipe!I marinated the chicken in the morning and cooked it on the BBQ for dinner. It was very tasty. I served with a store-bought peanut sauce and it was delicious.
Date published: 2015-02-06
Rated 5 out of
5 by
GillianSophie from
DelightfulMoist and delicous chicken. I used chicken thighs and grilled it on my gas grill. Wonderful flavors and tasted great with basmati rice. Will make again!
