CURRIED CHICKEN KEBABS
Try this easy chicken kebab recipe and make our Cartwright’s Curry Powder the star of the show. Our curry powders are packed full of flavour and won't disappoint.
1 small onion, grated
2 cloves garlic, crushed
A 3 cm piece ginger, grated
30 ml oil
75 ml smooth apricot jam
30 ml Cartwright’s Curry Powder – medium or hot
30 ml brown vinegar
Juice of half a lemon
5 ml salt
2.5 ml chilli flakes (optional)
800 g chicken breasts, cut into long strips
Makes 14 - 16 kebabs / Serves 4 – 6
Mix all the ingredients except the chicken together and pour into a zip lock bag. Add the chicken and massage into chicken to distribute evenly. Seal and refrigerate for at least 6 hours or preferably overnight. Thread onto kebab sticks and fry in a hot pan or over medium coals until golden and cooked.
Serve with naan bread or rotis, yoghurt and cucumber, radish and red onion salad.