Curry Chicken Skewers with Zesty Peanut Sauce

A flavourful marinade made with cream ensures moist and delicious chicken skewers. Along with the scrumptious dip, they’re equally fabulous as hors d’oeuvres as they are for a plated appetizer.

Chicken Skewers

1 none clove garlic, minced
2 tsp (10 mL) curry paste or powder
1/4 cup (60 mL) whipping cream
1 tbsp (15 mL) freshly squeezed lime juice
1 lb (450 g) boneless skinless chicken breasts
salt and pepper to taste

Zesty Peanut Sauce

3/4 cup (180 mL) whipping cream
1 clove garlic , minced
1 tsp (5 mL) minced gingerroot or 1/4 tsp (1mL) ground ginger
1/4 tsp (1 mL) hot pepper flakes
1/3 cup (80 mL) peanut butter
2 tsp (10 mL) soy sauce
1/2 tsp (2 mL) grated lime zest

Soak eighteen 6-inch (15 cm) bamboo skewers in water for 30 minutes.

In a shallow dish, whisk together garlic, curry paste, cream and lime juice. Cut chicken crosswise into eighteen strips, each about 1/2-inch (1 cm) thick; thread onto skewers. Place chicken in marinade in dish, turning to coat. Cover and refrigerate for at least 30 min or for up to 24 hrs.

Preheat broiler, or barbecue to medium-high. Remove skewers from marinade; discard marinade. Season chicken with salt and pepper. If using broiler, place skewers on foil-lined baking sheet. Broil or grill skewers for about 10 min, turning once, or until no longer pink inside.

Zesty Peanut Sauce:
In a saucepan, combine 1/2 cup (125 mL) of the cream, garlic, ginger and hot pepper flakes; bring to a boil over medium heat. Reduce heat and boil gently, stirring often, for 3 min, until slightly reduced. Remove from heat; let bubbles subside.

Whisk in peanut butter until melted then whisk in remaining cream, soy sauce and lime zest. Serve warm in bowls with skewers.

Recipe from Dairy Farmers of Canada

Dairy Farmers of Manitoba