Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Nutrition per serving
Calories2685.4 kcal (134%)
Total Fat208.9 g (298%)
Carbs33.5 g (13%)
Sugars13 g (14%)
Protein163.2 g (326%)
Sodium5276.5 mg (264%)
Fiber9.1 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 poundschicken thighs boneless
& skinless, cut into small pieces
2 tablespoonsolive oil
2 teaspoonsfresh garlic
finely minced
2 teaspoonsginger paste
2 tablespoonslow sodium soy sauce
2 teaspoonsyellow curry powder
1 teaspoonturmeric
2 teaspoonscoriander
2 teaspoonschili powder
¼ cupcoconut milk
1 ½ teaspoonsalt
or to taste
½ teaspoonblack pepper
2 teaspoonsbrown sugar
or honey
red pepper flakes
to taste, to make it spicy
cilantro
chopped
lime juice
peanuts
finishing touches
Instructions
Step 1
To a large bowl, add the chicken thighs, olive oil, garlic, ginger, soy sauce, curry powder, turmeric, coriander, chili powder, coconut milk, salt, black pepper, red pepper flakes, and brown sugar. Mix all together to coat the chicken evenly in the marinade.
Step 2
After marinating, thread the chicken pieces onto skewers. If using wooden skewers, make sure they have soaked in water for 30 minutes to prevent them from burning. I like to add about 5 to 6 pieces onto each skewer.
Step 3
Heat a cast-iron skillet over medium-high heat. Once it's hot, add a drizzle of oil to the pan. Add the chicken in, making sure not to crowd them. Cook in two batches if needed. Once golden brown on one side, about 5 to 6 minutes, flip over. Allow the other side to get golden brown, about 6 minutes. Then drop the heat to low and cook for 1 to 2 more minutes or until the chicken is cooked through to the center.
Step 4
Take the chicken off the heat and finish with cilantro, a squeeze of lime juice, and peanuts.
Step 5
Enjoy as an appetizer with peanut sauce or in a rice bowl with tons of veggies!
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