Curry chicken skewers

  • Wooden skewers
  • 900 g boneless chicken breast, cut into chunks
  • 3 tbsps minced garlic
  • 115 g sliced green onions
  • 2 tbsps chopped coriander leaves
  • 2 tbsps minced lemongrass
  • 2 tbsps curry powder
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 lime, juiced
  • 1 tbsp smoked paprika
  • 60 ml chicken stock
  • 1 tsp coarsely ground black pepper
  • 2 tbsps vegetable oil
  • Steamed white rice, for serving
1) Soak wooden skewers in water for at least 30 minutes.

2) In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with cling film and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.

3) Preheat the griddle to medium.

4) Put the skewers on the griddle. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes.

5) Remove the chicken from the skewers to a serving platter and serve with white rice.

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