Ingredients:
1 teaspoon ground coriander
3/4 teaspoon ground cumin
2 teaspoons Madras curry powder
1 teaspoon turmeric
1 (14 ounce) cans unsweetened coconut milk
1 tablespoon olive oil
1/2 tablespoon rice vinegar
1/2 tablespoon mirin
1/2 tablespoon honey
salt & freshly ground black pepper
1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch cubes
8 bamboo skewers, soaked in water for 1 hour
Directions:
Place the coriander, cumin, curry and turmeric in a dry skillet and toast over low heat until fragrant, about 30 seconds.
Transfer the toasted spices to a large bowl with the coconut milk, olive oil, vinegar, mirin, honey and a hefty pinch of salt and pepper. Whisk all the ingredients until well combined.
Add the cubed chicken and toss to coat well with the marinade.
Marinate in the refrigerator for 1 to 2 hours.
Prepare your gas or charcoal grill to medium-high heat. Loosely thread the marinated chicken onto the skewers and season with salt and pepper. Grill for about 4 minutes per side, or until browned and cooked through.
You can also cook the kebabs in a grill pan or 425 degree oven.
Servings: 4
Time preparation: 120 min.
Time total: 135 min.