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Coconut Curry Chicken Skewers

15 Mins

4 Servings

Ingredients

3 Fresh Boneless Skinless Chicken Breasts

1/4 teaspoon Cinnamon Powder

1/2 cup Chicken Stock

1 can Coconut Milk

1 teaspoon Crushed Red Chilies

2 tablespoon Canola Oil

1 teaspoon Kosher Salt

1 tablespoon Garlic Paste

2 teaspoon Finely Diced Fresh Ginger

1 tablespoon Diced Shallot

1/2 teaspoon Curry Powder

1/2 teaspoon Turmeric

1/4 teaspoon Chili Powder

Thin slices of boneless skinless chicken breast threaded with bamboo skewers and coated with a curry mixture of turmeric and fresh ginger.

Directions

1. Preheat oven at 400°F.

2. Slice chicken into thin slices (about 15-20 pieces). Thread the chicken onto the skewers and place on a baking pan with a rack. Cover with foil and cook in the oven for 25 minutes.

3. While chicken is cooking; heat oil in a skillet over medium-high heat. Add the salt, garlic paste, ginger, shallot, curry, turmeric, chili powder and cinnamon, together in the skillet and heat for 1 minute. Stir in the stock and let reduce for 3 minutes. Add the coconut milk and heat on medium-high for 5 minutes and reduce heat to medium-low for another 5 minutes.

4. Spread sauce over chicken and heat uncovered for an additional 5 minutes, flip and repeat on the other side. Finish with fresh garnishes of red onion and cilantro.