Chicken Curry Skewers

INGREDIENTS

  • 1/4 cup minced lemongrass, tender inner part only (2 stalks)
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon curry powder
  • 1 serrano chile—stemmed, seeded and minced
  • 2 garlic cloves, minced
  • 2 pounds skinless, boneless chicken thighs, cut into 1-inch-wide strips
  • Large wooden skewers, soaked in water for 1 hour
  • Kosher salt
  • Pepper
  • Mint and basil leaves, for garnish
  • Curry Dipping Sauce and lime wedges, for serving
  • 1 tablespoon vegetable oil
  • 1/2 cup finely chopped onion
  • 2 tablespoons Madras curry powder
  • 1/2 cup yogurt
  • 1/2 cup unsweetened coconut milk
  • 2 teaspoons honey
  • 1 1/2 teaspoons finely grated lime zest plus 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • 1/4 teaspoon cayenne
  • Kosher salt

HOW TO MAKE THIS RECIPE

  1. In a large bowl, whisk the lemongrass with the oil, soy sauce, fish sauce, curry powder, chile and garlic. Add the chicken and toss to coat. Cover and refrigerate for 3 hours. 
  2. Light a grill. Thread the chicken pieces onto the skewers and season with salt and pepper. Grill over moderate heat, turning, until nicely charred and cooked through, about 12 minutes. Transfer the skewers to a platter and garnish with mint and basil leaves. Serve with the curry dipping sauce and lime wedges.

  3. In a medium skillet, heat the oil. Add the onion and cook over moderately low heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 1 minute. Scrape the mixture into a food processor. Add the yogurt, coconut milk, honey, lime zest and juice, garlic and cayenne and puree until nearly smooth. Scrape into a bowl and season with salt. Cover and refrigerate for 1 hour before serving.

MAKE AHEAD

The dipping sauce can be refrigerated for up to 5 days.

 

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