When it comes to food, I’m an equal opportunity celebrator. I’ve yet to come across a cuisine in which I’ve failed to find something delicious. There are certain ones, however, that stand out in my mind as extraordinary, especially when done right. One of them is the cuisine I have decided to celebrate with you this week.
Indian food is some of the most flavorful food I’ve ever eaten. Their recipes are bold and so many of the cooking techniques used in today’s Indian restaurants are rooted in tradition dating back centuries.
For a very long time, whenever I heard the words “Indian food,” the first thing that would spring to mind was curry. I chalked it up to my ignorance of the cuisine until, after further exploration, I realized I wasn’t entirely wrong.
Curry is a staple in Indian cooking. It is the kind of spice that elevates so many of the dishes associated with that region’s culinary masterpieces. What I did learn over time is that while I was right in my assessment of the importance of curry in Indian food, I had no idea that curry wasn’t a single spice. It was a kind of spice — an umbrella term under which an assortment of flavorful spice blends dwelled.
This realization was a moment in my culinary life when my mind was blown.
It was not until a recent trip to London’s Borough Market that I came across a spice shop called Spice Mountain and more curries than I could mentally process. While I’ve used a couple of them since my return, I only recently took the conscious plunge into exploring all that I had brought back from overseas. I allowed the scent of each curry to guide how I was going to use it, and the end result are the next four recipes I am so happy to share with you!
To kick off Curry Week here on the blog, I share with you this recipe for Grilled Korma Curry Chicken Skewers with Yogurt Dipping Sauce. I’ve been making chicken skewers for a while now. This, however, was the first time I used korma curry. And it will absolutely not be the last!
It doesn’t matter if you’re pondering dinner for two or your next party appetizer. Check out this recipe and use it for both. You’ll only be looking forward to the next opportunity for you to use it again!
Grilled Korma Curry Chicken Skewers
with Yogurt Dipping Sauce
(yields 14-16 skewers)
For the chicken:
1 1/2 lb boneless skinless chicken thighs (roughly 4-6 thighs)
1 1/2 tb olive oil
1 tb korma curry
2 tsp dried basil
1 1/2 tsp kosher salt
1 tsp granulated garlic
1/2 tsp crushed red pepper flakes
1/2 tsp cracked black pepper
Mix the spices in a small bowl. Toss the chicken in the olive oil and coat with the spice blend. Marinate for 1 hour or overnight.
Fire up your outdoor grill or heat a grill pan over medium to medium-high heat. Cook the chicken for 7 minutes on each side. Loosely tent the chicken with foil to aid in the cooking process if you are cooking the chicken thighs indoors. Close the lid on your grill if you are cooking them outside.
Remove the pieces from the grill and allow them to rest for 3-5 minutes or until they have cooled down enough to handle.
For the yogurt sauce:
7 oz greek yogurt
1 garlic, finely minced
1 tsp chopped parsley
1/2 tsp kosher salt
1/2 tsp korma curry
1/4 tsp cracked black pepper
Juice of 1/2 lemon
Mix in a small bowl and refrigerate until ready for use.
Bringing it all together:
Basil for garnish
Parsley for garnish
1 tsp crushed red pepper flakes
1 lemon, cut into 8 wedges
1 tb honey
Cut each cooked thigh into 3-4 pieces and skewer each piece. Lay the skewers of chicken flat on a platter. Drizzle the chicken with the honey and garnish with the basil, parsley and crushed red pepper flakes. Transfer the yogurt into a small dish for dipping and serve the chicken while warm alongside the yogurt and lemon wedges.