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
- 1/2 teaspoon cracked black pepper
- 1 kg 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.