Go Back
+ servings
Curry Chicken Kabobs Coconut Turmeric Rice
Print

Spiced Curry Kabobs with Coconut Turmeric Rice

Coconut milk marinated chicken grilled over charcoal is a 30-minute magic trick and one of the most deliciously spiced kabob recipes ever!
Course Main Course
Cuisine American, barbeque
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 226kcal

Ingredients

  • ½ cup coconut milk plus 4 tablespoon divided
  • Salt and Pepper
  • 1 tablespoon Red Curry Powder
  • ½ teaspoon Turmeric
  • 1 lbs boneless skinless chicken breast cut into 1" chunks
  • 1 lbs Small Sweet Peppers
  • 2 packages Village Harvest Coconut Turmeric Rice
  • fresh cilantro
  • naan for serving

Instructions

  • 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, 15-20 minutes, rotating as needed.
  • 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. Toss with fresh cilantro and set aside until ready to serve.
  • Toast fresh naan over the grill, if desired
  • Garnish the kabobs with fresh snipped cilantro, salt and pepper as desired.
  • Serve the kabobs, peppers, and rice family style, letting people fill their plates as needed.

Notes

I prefer red curry paste over powder. You can find it in the international section at most markets. If you are lucky enough to have an international market near by, my favorite brand is in a small aluminum tin and has a red label.
You can store leftover curry paste in an airtight containter for up to 3 weeks. To avoid any contaminatin, place cling wrap directly against the surface of the paste before sealing. 

Nutrition

Calories: 226kcal | Carbohydrates: 8g | Protein: 25g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 139mg | Potassium: 720mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4175IU | Vitamin C: 146.8mg | Calcium: 24mg | Iron: 2mg