Coconut Curry Chicken Kababs

A Fusion of Flavors: Coconut Curry Chicken Kababs

Craving a taste of the tropics? Look no further than these mouthwatering coconut curry chicken kababs! This recipe perfectly blends the sweet and savory notes of coconut with the fiery kick of curry, creating a dish that's both exotic and utterly satisfying. These kababs are perfect for a quick weeknight dinner, a vibrant appetizer for a party, or a flavorful addition to your next barbecue. Let's dive in!

Ingredients You'll Need:

• For the Chicken Marinade:
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup unsweetened shredded coconut
• 1/4 cup plain yogurt
• 2 tablespoons RA Seasonings Coconut Curry
• 1 tablespoon minced ginger
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Kababs:
• 12 wooden skewers, soaked in water for at least 30 minutes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• For Serving:
• Coconut rice (recipe below)
• Naan bread
• Mango chutney

Instructions:

Step 1: Marination Magic

1. In a large bowl, combine all the marinade ingredients (chicken, coconut, yogurt, RA Seasonings Coconut Curry, ginger, lemon juice, salt, and pepper). Stir until the chicken is evenly coated.
2. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

Step 2: Assembling the Kababs

1. Remove the chicken from the refrigerator and let it come to room temperature for about 15 minutes.
2. Thread the chicken cubes, red bell pepper, yellow bell pepper, and red onion onto the soaked wooden skewers, alternating the ingredients as you go.

Step 3: Grilling or Broiling to Perfection

1. For Grilling: Preheat your grill to medium heat. Grill the kababs for about 5-7 minutes per side, or until the chicken is cooked through and the vegetables are tender.
2. For Broiling: Preheat your broiler. Place the kababs on a baking sheet lined with aluminum foil. Broil for about 5-7 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.

Step 4: Serving Time!

1. Serve the hot kababs with coconut rice, naan bread, and mango chutney for a truly delicious and satisfying meal.

Coconut Rice Recipe:

This simple and flavorful rice recipe complements the kababs perfectly.

Ingredients:

• 1 cup long-grain white rice
• 1 1/2 cups coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rice, coconut milk, salt, cinnamon, and nutmeg. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
3. Fluff the rice with a fork and serve hot.

Tips and Variations:

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
• Feel free to use other vegetables you enjoy, such as zucchini, pineapple, or mushrooms.
• If you're short on time, you can skip the marinating step and simply thread the ingredients onto skewers and cook.
• These kababs are also delicious served cold as a salad topper.

Enjoy!

This recipe is a delightful fusion of flavors and textures, making it a crowd-pleaser that will leave you wanting more. So gather your ingredients, put on your chef's hat, and get ready to enjoy a taste of the tropics with these coconut curry chicken kababs!

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