Curried Ginger Chicken Kebabs and Grilled Okra

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 540, total fat 25 G., saturated fats 11 G., proteins 38 G., carbohydrates 40 G., fiber 6 G., cholesterol 191 mg, sodium 553 mg, sugar 5 G.

Chicken thighs are perfect for small skewers, which turn out incredibly juicy and tender. Toss them with a yogurt sauce infused with herbs, ginger, curry, and chili pepper, grill them on skewers, and serve with grilled okra, fresh tomatoes, and warm Indian flatbreads. Set some of the yogurt sauce aside for serving. You'll want to add it to everything!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup plain whole milk yogurt
1 cup fresh cilantro (leaves and thin stems)
Half a serrano pepper, seeded
1 tbsp finely chopped ginger root
2 tsp freshly squeezed lime juice
700 g skinless and boneless chicken thighs, cut into 4 cm pieces.
1 tbsp. l. madras curry
350 g okra, large ones cut in half lengthwise
4 tbsp unsalted butter, melted
1 pack of naan bread (200 g)
2 tomatoes, cut into wedges

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, okra, okra, serrano pepper, cilantro, ginger root, lime, tomatoes, naan bread

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Combine the yogurt, cilantro, serrano chili, ginger, lime juice, 1/2 teaspoon salt, and a pinch of black pepper in a blender and blend until smooth. Combine half the sauce in a medium bowl with the chicken thighs and curry powder, coating the chicken evenly. Set aside the remaining sauce for serving.
Thread the chicken onto 4 metal skewers, leaving a small space between each piece. Thread the okra onto 4 more skewers. Brush the kebabs on all sides with melted butter and sprinkle with salt and black pepper.

Grill the okra and chicken, turning occasionally, until lightly charred and cooked through, 6-8 minutes for the okra and 12-15 minutes for the chicken. Grill the naan until lightly charred, about 1 minute per side.
Divide the naan, chicken, and okra among plates. Add tomatoes and season with salt. Serve with yogurt sauce.

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