You guys, it’s been bloody hot this week. Like to the point that I don’t actually know how I’m going to cope when proper Summer actually hits. It has been confirmed, I am a Winter baby. But cope I must because it’s not like I can migrate for the Summer. Or wait, maybe I could? Now that’s a thought. While I work on that, here’s a delicious korma chicken kebab recipe for you.
You see, during the warmer months, I still crave curry. Because, well why wouldn’t you? Curry is flippen fantastic. But I really can’t bear to eat a hot curry while it’s even hotter outside but I still want those rich, deep, fragrant flavours. That’s why I first developed my recipe for Butter chicken grilled chicken thighs. All the flavours of butter chicken only it’s served in a much more Summer-friendly way. Because korma is one of my favourite curries, I wanted to think up a way of having it in Summer without slaving over the stove for hours.
My solution? Make the korma exactly the way you would up to the actual cooking process. I marinated the chicken in a spicy mixture of yoghurt and cashew nut butter (simply because I was too lazy to grind the cashews I had in the pantry), flavoured with a little honey and allowed it to marinade for around 2 hours. You could, however, leave it to marinade for up to 24 hours like you would a proper korma. I then threaded the strips onto a few soaked bamboo skewers and then grilled them in a griddle pan until they were beautifully charred and cooked through. And I’m happy to say, they were delectable. I got my hit of korma flavour but it was much more appropriate for the weather at the moment. I served these skewers with warm flatbreads, lime wedges and my chopped salad. Pretty much the perfect Summer meal.
- 2 cups Greek yoghurt, plain
- 2 garlic cloves, crushed
- 3 tablespoons runny honey
- 1 teaspoon crushed ginger
- 2 tablespoons korma curry powder (alternatively make your own using cinnamon, cumin, coriander, garam masala and cloves)
- juice of 1 lime
- 2 tablespoons cashew nut butter (can be replaced with ground cashews)
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1kg chicken breasts, cut into strips, lengthways
- To make the marinade, combine all the ingredients and mix well.
- Add the chicken and stir to coat the chicken with the marinade.
- Allow to marinade for up to 24 hours but at least 1-2 hours.
- Once the chicken has marinaded, thread the meat onto bamboo skewers that you've soaked in water for at least 30 minutes.
- Grill on a braai (barbecue) or hot griddle pan until cooked through and slightly charred.
- Serve with lime wedges, a sprinkle of fresh chilli and flatbreads.