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
- 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.
- 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.
- 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.
- 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.)
- 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.