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Curry Chicken Skewers

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Yields1 ServingPrep Time30 minsCook Time30 mins

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Recommended CADAC Cooking Surface: BBQ Grill
1

In a bowl mix the yogurt, dash of oil, garlic, curry powder, chili powder and ginger.

2

Cut the chicken into cubes and place in the mixture.

3

Cover and let marinate for 2-4 hours in the refrigerator.

4

Cut the tomato into cubes, the spring onion into rings, chop the onion, peel and grate the cucumber and finely chop the garlic.

5

Mix with yogurt, mayonnaise and lime juice.

6

Season with salt and pepper.

7

Preheat the barbecue on medium heat.

8

Brush the mushrooms clean and cut them in half.

9

Remove the chicken from the marinade.

10

Remove the excess marinade and thread the chicken and mushroom pieces onto the skewers alternately.

11

Grill the skewers all around in 5-10 minutes. They must have a core temperature of 70 ° C.

12

Serve the chicken skewers with the tomato-yogurt sauce.

 750 g of chicken thighs
 120 ml of yogurt
 1 tsp chopped garlic
 1.50 tsp curry powder
 1 tsp chili powder
 1.50 tsp ginger powder or freshly grated ginger
 800 g of mushrooms
 oil
For the Tomato-Yogurt Sauce
 tomato
 1 spring onion
 8 cm cucumber
 1 clove of garlic
 100 ml of yogurt
 70 ml mayonnaise
 juice of 1 lime
 salt and pepper