Chicken Curry Kabobs

Chicken curry on a stick? Get out! Woot! Okay, enough of the slang. My students crack up when I use it, but I just get so excited sometimes I want people to take notice. Excited is how I feel about this easy to make meal. I’ve lived in MN long enough, and been to enough state fairs, to know that if you put it on a stick it tastes better! (When I get excited I tend to overuse exclamation points too…sorry.) The flavors are more subtle, but they are all there.

Serves 3-6 depending on if you serve it as a main dish or appetizer.


  • 3-4 chicken breast, boneless and skinless
  • large onion
  • salt and pepper to taste
  • 2 Tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • pinch – 1/8 tsp cayenne pepper
  • 1 large tomato, chopped
  • 1/4 tsp salt
  • 1/8 tsp pepper


  1. Cut chicken breast length-wise, then three times cross-wise for evenly sized bite-sized chunks. Cut onion into 6-8 wedges. Put chicken and onions in a large bowl and sprinkle with a generous pinch of salt and grinds of pepper.
  2. Heat pan over med-high heat then add olive oil. Put in the spices from cumin to cayenne and let them cook in the oil for 1 minute or so. They should be fragrant. Add the tomato, salt, and pepper.
  3. Cook on med-high until tomato gives up its liquid. As the tomato is cooking and getting soft, mash it a bit with the back of the spoon you are using to stir the mixture occasionally. After about 5 mins (don’t cook so long that the liquid cooks off) let the tomato/spice mixture cool a bit, then pour it over the chicken and onions.
  4. Mix the chicken, onions, and spice mixture thoroughly. Alternating 2 chunks of chicken and then onion, thread skewers for kabobs. (Don’t throw out the remaining tomato/spice mixture! See below.)
  5. Heat grill or prepare boiler. Grill or broil kabobs until the chicken is cooked through and the onion is tender.

Serve with white or brown rice, tomato chutney*, and/or Apple Coconut Raita.

* If you have a mom like mine, you NEVER waste food. So let me tell you how to turn the tomato/spice mixture into a quick chutney. I’ll figure out precise measurements for a more robust version and post it at a later date.

Quick Tomato Chutney

  • Pour tomato/spice mixture back into the pan you made it in.
  • Add some water (about 2-3 Tbsp) and a splash or two of red wine vinegar.
  • Drizzle in some agave syrup, about 1/2 Tbsp
  • Cook down, stirring frequently, until all liquid has cooked off and evaporated. Don’t let it burn though!

If you are greedy, like me, what’s left over will serve 1-2.

Please enjoy!

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