Thursday, 29 March 2018

Chicken Curry Skewers

Chicken Curry Skewers

Ingredients:

-Two boneless/skinless chicken breasts, or about 4 boneless/skinless chicken thighs
-1/2 Cup Lemon Juice
-2 Tablespoons Olive Oil
-1 Tablespoon Kosher Salt
-1 Tablespoon Black Pepper
- A pinch/few strands of saffron threads, crushed
-1 onion

Instructions:

Easy: 

Dice chicken into bite side cubes, or thin ribbons, however you prefer your meat on a akewer.

In a food processor add the lemon juice, olive oil, salt, pepper, saffron and the onion roughly chopped. Blitz the marinade in the food processor a few times until the onion is diced fixed and things look evenly combined.

In a sealable bag or container with a lid. Toss the chicken in the marinade until chicken is well covered.

Allow chicken to marinade at least two hours or overnight for best results.

Skewer the chicken on bamboo skewers and fry, grill or roast until chicken is cooked through.

Slow:

Finely chop the onion and in a large bowl add the lemon juice, olive oil, salt, pepper, saffron, stir to combine.


Dice chicken into bite side cubes, or thin ribbons, however you prefer your meat on a akewer.

Toss the chicken into the marinade mix and allow chicken to marinade at least two hours or overnight for best results.

Skewer the chicken on bamboo skewers and fry, grill or roast until chicken is cooked through.

Serve over basmati or Jasmin rice or along side a veggie curry.

Enjoy!

No comments:

Post a Comment