Curry Chicken Kabobs with Coconut Turmeric Rice

When the mood strikes for a fast meal with a ton of flavor try these Spiced Curry Chicken Kabobs with Coconut Turmeric Rice. It’s an on the table in under 30 minutes.


- Coconut milk - Salt and Pepper - Red Curry Powder - Turmeric - Chicken breast - Small Sweet Peppers - Village Harvest Coconut Turmeric Rice - Cilantro - Naan


Whisk the salt, pepper, turmeric, and red curry powder into ½ cup coconut milk. Pour into a resealable container.

Add the already cut chicken and allow to marinate in the refrigerator until ready to cook, up t0 8 hours.

When ready to cook, clean and oil your grill grates and preheat the grill for indirect heat. Remove the chicken from the marinade and slide onto grilling skewers.

Leave a bit of space between each piece of chicken to allow the hot air to circulate. Discard the remaining marinade. Cook the chicken over the cooler side of the grill.

Meanwhile, toss the peppers on the grill and char to your liking, rotating as needed. In an oven safe pan, toast the rice with the remaining 4 tablespoon coconut milk until heated through. 

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