Curried Chicken Skewers With Mint Vinaigrette Recipe

About this recipe

A high-protein dinner featuring tender chicken skewers seasoned with aromatic spices and served with a refreshing mint vinaigrette. Perfect for solution seekers looking for a flavorful and satisfying meal.

Ingredients

• 1 Bunch Nectr Mint Leaves (Chemical Free)
• 400 g Licious Chicken Breast Boneless
• 1 pc (50 g) On1Y Pepper Grinder
• 1.8 Lit Ukemochi Rice Vinegar
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 50 g Sakthi Curry Powder
• 1 kg Akar Powder Salt
• 1 ltr Organic Tattva Peanut Oil Bottle
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 100 g X 3 Mtr Coriander Powder Combo

Instructions

1. 1. Skip this step as skewers are not available.
2. 2. Slice 1 lb chicken breast lengthwise into 24 thin strips and arrange the strips on a baking sheet.
3. 3. In a small bowl, mix 1 1/2 teaspoons curry powder, 1/2 teaspoon coriander powder, 1/2 teaspoon salt, and 1 teaspoon pepper.
4. 4. Brush the chicken strips with 2 tablespoons peanut oil and evenly sprinkle the spice mixture over them. Cover and refrigerate for 1 hour to allow the flavors to develop.
5. 5. In a food processor, combine 3 tablespoons rice wine vinegar, 2 tablespoons mayonnaise, 1 tablespoon soy sauce, 2 teaspoons chopped mint, 1/2 teaspoon ground coriander, and 1/4 teaspoon each of salt and pepper. Blend until smooth.
6. 6. While blending, slowly drizzle in 2 tablespoons peanut oil to emulsify the vinaigrette. Transfer the vinaigrette to a bowl and refrigerate until ready to serve.
7. 7. Preheat a stovetop grill pan over high heat. Grill the chicken strips for about 2 minutes on each side, or until fully cooked and slightly charred.
8. 8. Serve the grilled chicken strips hot with the chilled mint vinaigrette on the side for dipping.