How to Make Curry Chicken Kabobs Broiled or Grilled Recipe
This Recipe is Great Broiled or Grilled
Curry Chicken Kabobs With a "Jahmerican" Flavor
Whether it's served as a quick stew, cooked down slowly with coconut milk, or in chunks on a skewer, curry chicken is a yummy favorite of many all over the world. Curry seasoning is popular in the Caribbean, Asian, and Indian cultures, producing some of the most authentic, signature meal favorites.
This original recipe combines curry seasoning with herbs and vegetables, giving it a "Jahmerican" taste of Caribbean authenticity with a blending of Jamaican and American influences. It is super easy to make resulting in a beautiful presentation for your table. These chicken curry kabobs make a great dinner plate or party food.
Most chicken kabobs use thigh meat for flavor and tenderness. This recipe uses chicken breasts which require extra care and preparation. This includes using a tenderizing tool to pound the chicken breast and to marinate to increase tenderness. Using fat-trimmed chicken breasts and lower salt seasonings make this recipe an excellent choice for a low-fat, low sodium, healthy meal.
Utensils and Supplies
You will need:
- Six to eight wooden or stainless steel skewers
- Meat tenderizing tool
- Large mixing bowl and spoon
- Small bowl
- Gallon size plastic bag for marinating
- Broiler pan, cooking spray
Cook Time
Curry Chicken Kabobs Serving Suggestion
Choose Your Favorite Fresh Vegetables for Kabobs
Ingredients
- 4 chicken breast fillets
- 1 medium onion, sweet Vidalia
- 1 medium red pepper
- 1 medium green pepper
- 2 garlic cloves, crushed
- 2 Tablespoon Adobo Light w/pepper
- 3 Tablespoon red wine vinegar
- 2 Tablespoon olive oil
- 1/4 cup curry powder
- 1/4 cup coconut milk
- 2 teaspoon dry thyme leaves
- 1 teaspoon ginger powder
- 1 teaspoon cumin
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- hot or mild sliced pickled banana peppers, jar
- paprika
Chicken is Cut into Cubes
Well-Seasoned Chicken Cubes
Vary Your Favorite Vegetables to Place on Skewers
Chicken and Vegetables are Placed for Attractive Presentation
Directions
- Clean chicken breast fillets thoroughly by trimming fat, grizzle, small pieces of bone, and thin membrane. Rinse with water and lemon juice. Pound chicken breasts with a meat tenderizer for best tasting results. Cut chicken breasts into 1-1/2 to 2 inch cube pieces, on the diagonal for tender cuts and presentation.
- Place chicken breast cubes in a large mixing bowl. Add Adobo, vinegar, and olive oil, stir to coat chicken pieces. Add thyme leaves, ginger powder, cumin, garlic powder, onion powder, and crushed garlic. Mix well. Add curry powder, mixing in and coating chicken well. Add coconut milk, coating chicken thoroughly. Put chicken mixture in a gallon size plastic bag. Place in refrigerator for at least 30 minutes.
- Rinse red and green peppers. In a small bowl, cut up onions, red pepper, and green pepper into 1-1/2 to 2 inch pieces, suitable for skewering with chicken pieces. Add a few pieces of hot or mild sliced pickled banana peppers to garnish skewers. Pour a little of the banana pepper juice onto the vegetables.
- Make kabobs by placing peppers and onions at each end, alternating one or two pieces of chicken with vegetables in between. Place smaller pieces of chicken together onto the skewer. Wooden skewers are fine but make sure you soak them in water first as they will burn quickly. Lay kabobs onto broiler pan treated with cooking spray. Sprinkle both sides with paprika.
- Set oven to broil. Place broiler pan on oven rack six to eight inches from broiler element. After 4 minutes, turn kabobs once, cook for another 4 to 5 minutes, until vegetables char and chicken is cooked through (about 140 degrees). Serve with rice and a side vegetable for a complete dinner or as a party appetizer. Remove chicken from skewers and serve as hor d'oeuvres with smaller plastic or wooden skewers or fancy toothpicks. This recipe is also great for the grill but may cook a couple minutes faster. Whether you choose to broil or grill your kabobs, make adjustments for differences in heat and cooking duration.
Kabobs are Ready to Broil or Grill
Curry Chicken Kabobs Healthy Serving Suggestion
Curry Favorites
What's your favorite meal made with curry?
Rate This Easy Recipe for Curry Chicken Kabobs
Questions & Answers
© 2014 Janis Leslie Evans
Share your comments below about this recipe.
AUTHORThank you for reading, Akriti. I love West Indian food which shares similar tastes to Indian food. The influences of seasonings in Caribbean culture overlap, particularly with the use of curry.
Awesome to see somebody from a foreign land write about food that is so popular in my country :)
Are you fond of Indian food ?
- AUTHOR
You will love them, peachpurple. Add extra curry. Thanks for stopping by.
i must try these kabobs recipe, i love curry
- AUTHOR
Thanks for stopping by, tillsontitan. Always good to see you. Thanks for the votes and tweet!
Your recipe hubs are always so well done, instructions, pictures, everything we need. Oh, did I mention yummy? This one looks really yummy!
Voted up, useful, and interesting.
- AUTHOR
You're welcome, Ryem. Thanks for reading.
I love curry chicken! This recipe looks great, Jan. Thanks for sharing.
- AUTHOR
Hey Thelma, I did pork kabobs, too, no curry. It was a while ago, will have to make those again. Thanks for stopping by, have a good one.
Yummy! I made similar of this recipe but with pork and without curry. I will give it a try. Thanks for sharing. Happy weekend!
- AUTHOR
Thank you, DDE.
Curry Chicken Easy Curry Chicken Kabobs Oven Broiled Recipe sounds delicious and with a lovely spicy flavor
- AUTHOR
You are so welcome, swilliams. I appreciate your sweet comments. Let me know when you're in DC :-)
Janshares your pictures are amazing!!! I now know that one of the best places to eat in DC. Is your house! I will attempt to make this recipe. Yep...key word attempt. Thanks for the Article!
- AUTHOR
Hi Robin! Nice of you to drop by and read this recipe hub, so glad you liked it and added it to your list. I hope it comes out okay when you make them. It took two tries before it came out the way I wanted. Yes, broiling works well, especially in the wintertime. Thank you so much for your visit.
These look delicious. We are trying to eat "Paleo" and I think these will be great. Adding it to my list. I love that they are oven broiled, too; we usually barbecue our kabobs. Yum!!
- AUTHOR
Thank you, Daddy Paul. It does add a nice zing. I appreciate your visit and comment.
The banana pepper juice is a very nice touch.
- AUTHOR
Sheri Faye, thank you kindly for stopping by and leaving a comment. Bless you for the pin.
- AUTHOR
Hey Christie Kirwan! Thank you so much for saying so. It really is easy. I hope you try it when you get the chance and the nerve. :-) I appreciate your taking the time to visit and read this recipe hub.
That looks yummy! I love curry but have never tried cooking with it....yet. I will pin this on my cooking board.
These look heavenly! I've never been brave enough to try making my own curry dishes, but you make it look so easy.
- AUTHOR
Thank you so much, Glimmer Twin Fan. Your opinion as a successful HP cook means a lot. I'm grateful for your visit, sharing, and pinning of this recipe hub.
This looks delicious! I will definitely be pinning and sharing this so I can make it sometime soon. I really like that the kabobs are broiled so I don't have to worry about the grill while it is so cold outside. I also really love the banana peppers. Adds a nice tang. Great recipe.
- AUTHOR
Hi MsDora, you're welcome. Yes, that is the tradition but I wanted to try something different with the kabobs. I hope you'll try it, thanks for the visit.
- AUTHOR
Thank you very much, Writer Fox. I appreciate the visit and the vote up for this recipe.
Jan, I'm Caribbean. I like my curry dishes to be just meat, but your kabob vegetables look fine. Thank you for the recipe.
This looks so yummy and your photos are fabulous! Voted up!
- AUTHOR
Thanks!
Easy and yum… :) !
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