Posts
servings:4
cook time:12min
Ingredients
1 medium onion, cut into 8 wedges
1 tablespoon curry powder
2 tablespoons olive oil or cooking oil
2 tablespoons lemon juice
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound skinless, boneless chicken breasts or thighs
1 red or green sweet pepper, cut into 1-inch pieces
12 fresh or canned pineapple chunks
1 cup chopped, peeled apple
1 cup chopped, peeled papaya
1/4 cup packed brown sugar
2 tablespoons chopped green sweet pepper
2 tablespoons vinegar
2 tablespoons raisins
2 tablespoons water
2 teaspoons lemon juice
* Dash salt
cook time:12min
Ingredients
1 medium onion, cut into 8 wedges
1 tablespoon curry powder
2 tablespoons olive oil or cooking oil
2 tablespoons lemon juice
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound skinless, boneless chicken breasts or thighs
1 red or green sweet pepper, cut into 1-inch pieces
12 fresh or canned pineapple chunks
1 cup chopped, peeled apple
1 cup chopped, peeled papaya
1/4 cup packed brown sugar
2 tablespoons chopped green sweet pepper
2 tablespoons vinegar
2 tablespoons raisins
2 tablespoons water
2 teaspoons lemon juice
* Dash salt
Directions
If using wooden skewers, place in water to soak.
For chutney, in a medium saucepan combine apple, papaya, brown sugar, green sweet pepper, vinegar, raisins, the 2 tablespoons water, the 2 teaspoons lemon juice and the dash salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until fruit is tender and chutney is desired consistency, stirring occasionally.
In a small saucepan cook the onion in boiling water about 4 minutes. Drain; set aside.
Meanwhile, in a small skillet cook curry powder in hot oil for 30 seconds. Remove from heat. Add the 2 tablespoons lemon juice, the 1 tablespoon water, the 1/2 teaspoon salt, and pepper.
Cut chicken into 1-inch cubes. On 4 long skewers thread chicken cubes, red or green sweet pepper, pineapple, and onion. Stir curry mixture; brush kabobs on all sides. Grill kabobs on an uncovered grill for 12 minutes or until chicken is tender and no longer pink, turning as needed to brown evenly. (Or, place kabobs on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat about 10 minutes, turning as needed.) Serve with chutney. Makes 4 servings.
Make-Ahead Tip: Prepare chutney; cover and chill up to 48 hours. Reheat in saucepan, over medium heat, stirring frequently.
If using wooden skewers, place in water to soak.
For chutney, in a medium saucepan combine apple, papaya, brown sugar, green sweet pepper, vinegar, raisins, the 2 tablespoons water, the 2 teaspoons lemon juice and the dash salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until fruit is tender and chutney is desired consistency, stirring occasionally.
In a small saucepan cook the onion in boiling water about 4 minutes. Drain; set aside.
Meanwhile, in a small skillet cook curry powder in hot oil for 30 seconds. Remove from heat. Add the 2 tablespoons lemon juice, the 1 tablespoon water, the 1/2 teaspoon salt, and pepper.
Cut chicken into 1-inch cubes. On 4 long skewers thread chicken cubes, red or green sweet pepper, pineapple, and onion. Stir curry mixture; brush kabobs on all sides. Grill kabobs on an uncovered grill for 12 minutes or until chicken is tender and no longer pink, turning as needed to brown evenly. (Or, place kabobs on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat about 10 minutes, turning as needed.) Serve with chutney. Makes 4 servings.
Make-Ahead Tip: Prepare chutney; cover and chill up to 48 hours. Reheat in saucepan, over medium heat, stirring frequently.
0 comments:
Post a Comment