Curry Kebabs

When Nathan told me he didn’t like Indian curry it became my mission to change his mind. I consider myself somewhat of an expert on Indian cuisine because I spent 6 months in India with my family at the formative and highly impressionable age of 2. Ok, ok…The only things I actually remember from my sojourn in India are wild monkeys, eating dirt, and sleeping on the roof (due to the heat) BUT I still believe that a little curry permanently seeped through my pores. This was my first time making Indian food by myself but the kebabs, chutney, and naan came out wonderfully and I would suggest the following recipes for anyone making their first foray into the world of Indian cooking. AND (drum roll please)…Nathan liked it!! The only drawback: Our condo STILL smells like curry two days later…

Katryn’s Wine Pairing: Pomelo 2009 Sauvignon Blanc
Rating: 8.5 out of 10

Highly recommended! This wine was excellent on its own and when paired with our spicy and flavorful meal. The light citrusy grapefruit notes contrasted with the boldness of the curry and complemented the bright flavors in the chutney. This wine had everything I look for in a summery white…light, a little bit fruity, and refreshing with no mineral or metallic after taste.

Nathan’s Beer Pairing: Kingfisher Premium Lager
Rating: 7 out of 10

Kingfisher is India’s top-selling beer, and for good reason: it goes perfectly with curry dishes.  Like most beers from that region of the world, Kingfisher’s lager is comparatively light with pronounced malt flavors that nullifies spicy dishes.  I drank one of these while we were cooking and I was far from impressed.  I was tempted to rate in around a 5 out of 10 because it had little flavor other than malt but after drinking the beer with our curry kebabs I had to reconsider.  On a hot summer evening of eating kebabs on our new balcony this beer washed things down pretty well.

Chicken Kebabs with Cliantro-Mint Chutney:


Cilantro-Mint Chutney

1/2 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro
1 tablespoon fresh lemon juice
2 1/2 teaspoons minced fresh ginger
1 jalapeño chili, seeded, minced
2 tablespoons (or more) plain yogurt


1/2 cup plain yogurt
3 tablespoons tikka paste or mild curry paste (such as Patak’s)
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes


4-6 kebab skewers
1 mango, cut into cubes
2 apricots, cut into cubes
1 red onion, cut into cubes
1 small cucumber, cut into cubes



Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)


Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
Preheat grill. Thread chicken, mango chunks, apricot chunks, and onion chunks on each skewer. Grill kebabs until cooked through, turning occasionally, about 8 minutes. Serve chicken with Cilantro-Mint Chutney.

Naan Bread:


1 tsp. active dry yeast
½ cup warm water
1 ½  Tbs. white sugar
1 ½  Tbs. milk
2 Tbs. beaten egg
1 tsp. salt
2 cups bread flour, plus more for flouring surface
1 tsp. minced garlic
1 ½ Tbs. butter, melted


In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

One Response to Curry Kebabs

  1. brad says:

    I just got to work and I’m salivating already.

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