Chicken and Red Pepper Skewers
Easy
Chicken and Red Pepper Skewers with Korma Sauce. Skewers are very simple and quick to assemble so you’ll have plenty of time to enjoy the summer sunshine. Created by Catherine Fulvio for Whirlpool
PREP IN
5 MIN
COOK IN
25 MIN
SERVE
8
Chicken and Red Pepper Skewers
Easy
PREP IN
5 MIN
COOK IN
25 MIN
SERVE
8
Introduction
Chicken and Red Pepper Skewers with Korma Sauce. Skewers are very simple and quick to assemble so you’ll have plenty of time to enjoy the summer sunshine. Created by Catherine Fulvio for Whirlpool
Ingredients
- 2 tbsp rapeseed oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- ½ red chilli, finely chopped
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 1tsp ground coriander
- ¼ tsp salt
- Pinch of garam masala
- 300ml chicken stock
- 2 tsp tomato puree
- 100ml coconut milk
- 2 tbsp ground almonds
- 1 lemon, juice only
- ½ tsp ground coriander
- ¼ to ½ tsp garam masala
- 2 tbsp rapeseed oil
- 1 tbsp brown sugar
- Salt and freshly ground black pepper
- 3 chicken fillets, cut into 2cm strips
- 1 red pepper, roughly diced
- 1 medium courgette, 1cm slices and halved
- Coriander leaves, to garnish
FOR THE KORMA SAUCE:
FOR THE SKEWERS:
Method
- 1. Soak the wooden skewers for at least 4 hours to prevent them from burning or use metal ones.
- 2. To make the sauce, heat the oil in a medium saucepan with oil over a medium heat. Add the onion, garlic and chilli and cook for about 6 minutes over a medium heat. Stir in the turmeric, cumin, coriander, salt, pinch of garam masala, stock and tomato puree and simmer for 5 minutes, stirring from time to time.
- 3. Pour in the coconut milk and stir in the ground almonds and simmer for a further 5 minutes. In the meantime, combine the lemon juice, coriander, garam masala and oil together. Stir in the brown sugar. Place the chicken fillet strips into the bowl and marinade for 30 minutes.
- 4. Thread the skewers with chicken, red pepper and courgette alternating to neatly fill the skewers. Heat a chargrill pan over a medium to high heat. Brush the skewers with rapeseed oil and place on the chargrill pan, grill until the chicken is cooked through.
- 5. To serve, arrange the skewers on a large summery platter, spoon over a little of the korma sauce and spoon the rest of the sauce into a small jug or ramekin to serve on the side. Sprinkle over coriander leaves.
- 6. Tip: Thread with diced pieces of yellow peppers, cherry tomatoes and pieces of monk fish for a yummy summery meal.
