FrixosPersonalChefing
August 6, 2021
Marinated Chicken Curry with Straggato Yoghurt Light Charalambides Christis
Prep Time
15
mins
Cook Time
20
mins
Serves
4
Ingredients
- 1 kg Chicken Breast, without skin, cut into 2.5 cm cubes.
- 300g. Straggato Yoghurt Light Charalambides Christis
- 2 tablespoons Curry powder
- 3 limes, juiced
- 2 limes, cut into quarters for serving
- 3 tablespoons fresh parsley, leaves coarsely chopped
- 1 tablespoon Sumac
- 5 tablespoons Extra virgin olive oil
- 1 cup Cherry Tomatoes
- 2 zucchinis, cut into 2.5 cm cubes.
- 3 tablespoons Rape oil
- Wooden skewers, soaked in water to avoid burning
- 1 teaspoon Sea salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- In a large glass bowl, add the yoghurt together with the curry, the juice of the 2 ½ limes, 3 tablespoons of olive oil, salt, and pepper. Mix well and add the chicken cubes, making sure they are all covered with the marinade. Cover with plastic wrap and refrigerate overnight.
- The next day, thread each wooden skewer with alternating pieces of chicken, cherry tomatoes and zucchini and discard the excess marinade.
- Meanwhile, turn on the oven at, 225 ° C., on the grill setting, and set the shelf to the upper-middle position of the oven.
- Take an oven-safe baking tray rack and brush the racks with rape oil. Put the skewers on the baking rack of the tray and put them in the oven. Bake for about 20' and turn them over every 5-6'.
- Serve on a dish along with sliced pitta bread, add the sumac, sprinkle with the parsley, the rest of the olive oil and half of the lime juice, while adding the quarters of the lime on the side.