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Coconut Curry Chicken Skewers

The chicken is best seasoned for a few hours with some of the spices and then marinated in the coconut milk for an hour before grilling or broiling. There is a lot of marinade so reserve some for marinating, then basting and the rest to drizzle over the rice and skewers. Absolutely delicious!
Course Main Course
Cuisine Indian
Keyword Chicken, Coconut Milk, Curry, Garam Masala

Ingredients

  • 2 lb. (908 gr) chicken breasts (4 large) 0 CHO
  • 1 tsp. salt divided 0 CHO
  • 1 tsp cumin divided 0 CHO
  • 2 tsp. turmeric divided 0 CHO
  • 2 tsp. garam masala divided 0 CHO
  • ½ tsp. curry 0 CHO
  • ¼ tsp. cayenne 0 CHO
  • ¼ tsp. pepper 0 CHO
  • 1 TBSP (15 gr) fresh ginger 2 CHO
  • 1 TBSP lime zest 1 lime 0 CHO
  • 1 TBSP fresh lime juice 1 lime 0 CHO
  • 14 oz. (400 ml) can unsweetened coconut milk (2 CHO/1/3 cup/86 ml) 9.6 CHO
  • 3 TBSP (18 gr) unsweetened dry shredded coconut (4 CHO/50 gr) 1.4 CHO
  • Parsley chopped to garnish
  • Lime wedges to garnish

TOTAL CHO 13 CHO

  • TOTAL WEIGHT 455 GRAMS
  • 13 CHO DIVIDED BY 455 GRAMS = .028 CHO/GRAM
  • 1 TBSP = 14 GRAMS (.028 CHO x 14 GRAMS) .39 CHO/TBSP
  • ¼ CUP = 4 TBSP (.39 CHO x 4) 1.56 CHO/1/4 CUP
  • ¼ CUP = 56 GRAMS
  • ½ CUP = 8 TBSP (.39 CHO x 8) 3.12 CHO/1/2 CUP
  • ½ CUP = 112 GRAMS

Instructions

  1. Cut chicken into large chunks.

  2. In each of 2 small bowls, add equal parts of salt (1/2 tsp.), cumin (1/2 tsp.), turmeric (1 tsp), and garam masala (1 tsp). Sprinkle seasoning from 1 bowl directly on the chicken chunks and toss until fully coated. Place chicken in a Zip Lock bag and refrigerate for 4 - 5 hours. Set remaining small bowl of spices aside.

  3. An hour + before cooking the skewers, add coconut milk to a blender, shredded coconut, lime zest and juice, ginger, and small bowl of reserved spices. Add curry, cayenne and pepper. Blend until smooth.

  4. Remove chicken from refrigerator and add ½ cup marinade to the bag. Let rest on counter for 1 hour, so that chicken comes to room temperature.

  5. Remove another ½ cup marinade to a small bowl for basting.
  6. Place remaining 1 cup marinade in the refrigerator and serve with cooked chicken, basmati rice and vegetable of choice.

  7. Pre heat oven or grill to 400.

  8. Soak bamboo skewers a minimum of 15 minutes; up to 30 minutes. Thread 3 or 4 pieces of chicken onto each skewer, making sure there is about 1/2 inch between each piece. this ensures the chicken will cook evenly.

  9. Genrally, we cook the chicken for 15 mintues, flipping once/twice - but check your oven/grill and you may need to cook them up to 20 minutes. (If cooking in the oven, place skewers on a broiling pan.)

  10. Place skewers on top of Jasmine rice, garnish with parsley and lime wedges.