Curried Chicken and Vegetable Skewers are packed full of flavor and nutrition. They’re so easy to make that if I didn’t think they might start sword fighting with the skewers, I would let my kids fix these for us!
Chickenbreast or boneless thighs work best, I used NatureRaised Farms® Boneless Skinless Chicken Breast Portions
White mushrooms
Summer squash
Mini sweet peppers
1can coconut milk15 ounces
2tablespoonsyellow curry powder
1/2teaspoonseasoned salt
Instructions
Blend coconut milk, curry powder and seasoned salt, set aside (I used my immersion blender, but an upright would work fine too).
Cut chicken into long thin strips, and cut summer squash into thick discs. Leave mushrooms and peppers whole.
Place chicken and vegetables into two separate bowls, and pour curry mixture half over each. Stir well until chicken and vegetable are all coated. (At this point you can allow the meat and veggies to marinate in the fridge for a few hours if you'd like, or you can just continue on cooking!)
Skewer chicken and vegetables (I like to keep my meat skewers separate from the veggie ones in case we have a vegetarian guest) and place on a cooking rack over an baking sheet.
Place on the oven rack closest to the broiler and broil on high for 6 - 10 minutes, watching closely and turning skewers every 2 - 3 minutes until cooked to your liking.
Alternately you could throw your skewers on a medium heat grill! Wait, you don't have skewers??? Not to worry! Just toss the chicken and veggies onto a roasting pan and broil!
Grab a skewer (or three) and ENJOY!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.