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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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The complex fruit notes in the Leeuwin Chardonnay will harmonize with the rich spiciness of the marinade in this recipe. Madras curry powder is popular in southern India and is hotter than standard curry powder. It’s a blend of up to 20 spices, including curry powder, cumin, curry leaves, cardamom, coriander seeds, fennel seeds, mustard seeds, mace, fenugreek, and red and black pepper. Another spice, turmeric, provides the curry’s distinctive yellow color. Williams-Sonoma Ingredients:
1 1/2 lbs boneless skinless chicken thighs |
1/2 cup coconut milk |
1/4 cup fish sauce |
3 tablespoons firmly packed light brown sugar |
2 tablespoons chopped fresh cilantro |
1 tablespoon madras curry powder |
1 tablespoon canola oil |
peanut sauce, for serving |
Directions:
1. Cut the chicken into strips 4 inches long by 1/2 inch wide. In a large bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro and curry powder. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.
2. Preheat an indoor electric grill to medium-high heat according to the manufacturer’s instructions.
3. Remove the chicken from the marinade and discard the marinade. Using 12 to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer. Brush the grill with the oil. Arrange the skewers on the grill and cook until the chicken is golden brown on both sides, about 10 minutes total. Transfer the skewers to a warmed platter. Pour the peanut sauce into a small bowl and serve alongside.
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