Explore the flavours of the tropics with these tender and juicy curried chicken kebabs served with a bright tropical salsa.
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|.25 cup||(60 mL) Lemon juice|
|.5 cup||(125 mL) Olive oil|
|2 tsp||(10 mL) Curry Powder|
|1 tbsp||(15 mL) Honey|
|Salt and pepper|
|Skewers, wooden or metal|
|Non-stick cooking spray|
|2 cups||(500 mL) Pineapple juice|
|.5 cup||(125 mL) White wine|
|1 tsp||(5 mL) Pure vanilla extract|
|.25 cup||(60 mL) sugar|
|2 tbsp||(30 mL) Cornstarch|
|3 tbsp||(45 mL) Cold water|
|.5||Fresh pineapple, cut into bite-size pieces|
|1||Mango, cut into bite-size pieces|
|1||Papaya, cut into bite-size pieces|
CUT chicken into bite-size pieces. Place into a re-sealable plastic bag.
COMBINE lemon juice, oil, curry powder, honey, salt and pepper in a small bowl. Pour over chicken, seal bag and gently massage marinade into meat. Refrigerate for at least one hour.
PEEL outer leaves from the lemongrass and cut into 3 inch (8 cm) pieces. Place in a medium saucepan, along with pineapple juice, wine, vanilla and sugar. Allow to soak for 10 minutes. Bring to a boil and simmer for 12-13 minutes, stirring frequently. Combine cornstarch and water and add to pan along with pineapple, mango, papaya and lime slices. Bring back to a simmer and cook an additional 3 minutes. Remove from heat and allow to cool. Remove lemon grass and lime slices and refrigerate until chilled.
PREHEAT BBQ to medium-high. Thread chicken pieces onto skewers. Spray grill with non-stick cooking spray. Grill kebabs 8-10 minutes turning frequently. Cook to an internal temperature of 165°F (74°C). Serve with chilled salsa.
Show More Comments
No Comments yet