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Sunday, October 08, 2006
Chicken Skewers with Curry Dip
CHICKEN SKEWERS WITH CREAMY CURRY DIP
Soak wooden skewers, if using, before you begin the rest of the meal.
For the sauce: 2 teaspoons curry powder 1/4 teaspoon cayenne pepper (optional) 2 teaspoons vegetable oil 1/3 cup mayonnaise (reduced-fat will work) 1/4 cup nonfat plain yogurt
For the chicken: 1 pound boneless, skinless chicken breast 1/2 teaspoon salt 1/2 teaspoon ground pepper 1/4 teaspoon paprika (optional)
Combine curry powder, cayenne and vegetable oil in a small pan or microwave- safe dish, and heat on high for 30 to 60 seconds, or until the spices become aromatic. Remove, cool, then combine with mayonnaise and yogurt.
Sprinkle chicken with salt, pepper and paprika, if desired. Cut the chicken into long strips or 1-inch cubes, and place the meat on skewers. Cook over high or medium-high heat until cooked through, about five minutes.
Serve chicken skewers with curry sauce, rice (preferably basmati) and cherry tomatoes seasoned with salt, pepper, cilantro and onion and drizzled with a little olive oil.