Best Red Curry Chicken Kebabs With Minty Yogurt Sauce Recipes

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INDIAN-SPICED CHICKEN KEBABS WITH CILANTRO-MINT CHUTNEY



Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney image

Categories     Chicken     Poultry     Appetizer     Broil     Marinate     Yogurt     Winter     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 24

Number Of Ingredients 19

Cilantro-Mint Chutney
1/2 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro
1 tablespoon fresh lemon juice
2 1/2 teaspoons minced fresh ginger
1 jalapeño chili, seeded, minced
2 tablespoons (or more) plain yogurt
Chicken
1/2 cup plain yogurt
3 tablespoons tikka paste or mild curry paste (such as Patak's)
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes
24 (about) 6-inch bamboo skewers, soaked 30 minutes in water
Butter lettuce leaves
1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
2 limes, cut into wedges

Steps:

  • For chutney:
  • Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
  • For chicken:
  • Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
  • Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.

CURRIED CHICKEN KEBABS WITH YOGURT DIPPING SAUCE



Curried Chicken Kebabs with Yogurt Dipping Sauce image

The yogurt dipping sauce, full of fresh basil and a hint of curry, makes this dish especially fragrant and flavorful. Try it with a side of quinoa.

Yield Serves 4; 3 ounces chicken, heaping 2/3 cup grilled vegetables, and 1 1/2 tablespoons dipping sauce per serving

Number Of Ingredients 10

6 ounces fat-free plain yogurt
1 cup packed fresh basil (about 2 1/2 ounces)
1 medium red onion, cut into 3 wedges, each wedge cut into 3 wedges (9 wedges total), divided use
1/2 teaspoon curry powder
1/4 teaspoon pepper
1 pound boneless, skinless chicken breast halves, all visible fat discarded, cut into 1-inch cubes
Cooking spray
1 medium zucchini, halved lengthwise, each half cut crosswise into 8 pieces
1 medium green bell pepper, cut into 16 squares
16 cherry tomatoes

Steps:

  • In a food processor or blender, process the yogurt, basil, and 1 wedge of onion until smooth. Pour the mixture into a medium bowl. Set the remaining onion wedges aside.
  • Stir the curry powder and pepper into the yogurt mixture. Transfer 1/3 cup of the mixture to a small bowl. Cover and refrigerate to serve as the dipping sauce.
  • Add the chicken to the remaining yogurt mixture, stirring to coat. Cover and refrigerate for 30 minutes to 4 hours.
  • Meanwhile, if using wooden skewers, soak seven 10-inch skewers for at least 10 minutes in cold water to keep them from charring or use metal skewers, lightly spraying with cooking spray.
  • Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
  • Thread the chicken onto 3 skewers, discarding the marinade. Use one of the remaining 4 skewers for each of the vegetables-zucchini, bell pepper, tomatoes, and remaining 8 onion wedges. Lightly spray the kebabs with cooking spray.
  • Arrange the kebabs in a single layer on the grill. Cook, covered, for 12 to 14 minutes, or until the chicken is no longer pink in the center and the vegetables are tender, turning occasionally to cook evenly. Transfer the kebabs to a rimmed baking sheet as they become ready.
  • Slide the chicken and vegetables from the skewers onto a platter. Serve with the reserved 1/3 cup dipping sauce.
  • (Per serving)
  • Calories: 189
  • Total fat: 2.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 0.5g
  • Cholesterol: 67mg
  • Sodium: 119mg
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugars: 8g
  • Protein: 31g
  • Calcium: 137mg
  • Potassium: 780mg
  • 2 vegetable
  • 3 very lean meat

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