Curried Chicken Kebabs
CURRIED CHICKEN KEBABS
Makes 8 kebabs
Ingredients:
4 chicken breasts
16 dried apricots
2 red onions,
cut into chunky petals
16 small bay leaves
For the marinade:
2 medium onions, finely chopped
Oil, for frying
2 T coriander seeds, crushed
5 bay leaves, bruised
1 t ground cinnamon
1 T curry powder
1 T fresh ginger, grated
1 t ground allspice
6 T brown sugar
1 T corn flour
2 t salt
¾ cup white wine/grape vinegar
½ cup dry red wine
1 t fi ne apricot jam
4 garlic cloves, crushed
½ cup milk
½ cup water (if needed)
Method:
Cut the chicken breasts into large pieces. Skewer the pieces, alternating with the dried apricots, onion petals and bay leaves. Set aside. To make the marinade, heat the oil in a saucepan and sauté the onions until soft and lightly browned.
Meanwhile, mix the dry ingredients; the coriander seeds, all the spices, the sugar, the cornfl our and the salt. Stir the dry ingredients into the onion and fry for a minute to release the flavours. If necessary add a little bit more oil. Turn the heat lower and add the vinegar, wine, apricot jam and garlic to taste. Stir well and simmer slowly until thickened. Cool the sauce and stir in the milk. If needed, add a little more water.
Pack the skewers into a rectangular dish and pour the marinade over them. Allow them to stand for at least a day for best results as the flavour will improve with time. Grill over hot coals, or in the oven under the grill, for 10-12 minutes, turning often until cooked through. Serve with traditional yellow or basmati rice.
