![Curried Chicken Kebabs](https://cdn.statically.io/img/www.foodandwine.com/thmb/a0HFu0Bq63cOP09TV1y7GGdmVSI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/currychicken-45f0ac57df464f81937c6654e0c9d260.jpg)
Ingredients
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1 teaspoon coriander seeds
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3/4 teaspoon cumin seeds
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2 teaspoons Madras curry powder
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1 teaspoon turmeric
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1 cup unsweetened coconut milk
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1 tablespoon olive oil
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1/2 tablespoon rice vinegar
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1/2 tablespoon mirin (sweet rice wine)
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1/2 tablespoon honey
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Salt and freshly ground pepper
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1 1/2 pounds skinless, boneless chicken breasts, cut into 2-inch chunks
Directions
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In a small skillet, toast the coriander and cumin seeds over moderate heat until fragrant, about 45 seconds. Transfer the seeds to a plate to cool, then grind them to a powder in a spice grinder. Meanwhile, soak eight 6-inch wooden skewers in water for at least 1 hour.
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Put the curry powder and turmeric in the skillet and toast over low heat, stirring, until fragrant, about 20 seconds. In a large bowl, whisk all the spices with the coconut milk, olive oil, vinegar, mirin, honey and a large pinch each of salt and pepper. Add the chicken and toss to coat well with the marinade. Refrigerate for 1 to 2 hours.
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Light a grill or heat a lightly oiled grill pan. Loosely thread the chicken onto the skewers and season with salt and pepper. Grill over a medium-hot fire for about 4 minutes per side, or until nicely browned and just cooked through. Alternatively, cook the chicken in the grill pan over moderate heat for about 4 minutes per side. Serve hot.
Suggested Pairing
These spicy chicken kebabs would best be paired with an easy-to-drink ale.