Chicken curry skewers cooked on the Traeger Timberline 850 wood pellet

Tender tasty pieces of chicken served as a nibble with dips and chutney

These skewers are ideal for cooking on the barbecue if you love curry but don’t have a Dutch oven, skillet or a wok to cook a sauce. The cubes of meat are a fantastic nibble just piled into a bowl and served with a selection of dips and poppadoms.

Ingredients:

4 skinless chicken breasts; diced
1 small red chilli; finely diced, for garnish
1 tbsp spring onion tops; finely sliced, for garnish
yogurt dip, to serve
poppadoms, to serve

Marinade:

5 garlic cloves; grated
2 tbsp mild curry powder
2 tbsp spicy rub (we used Angus & Oink 'Hot & Hostile')
1 teasp ground black pepper
cold pressed rapeseed oil

Equipment:

skewers

Pre-heat the grill to a high grilling temperature of 250C (482F).

Mix together all the marinade ingredients. For the spicy rub we used ‘Hot & Hostile’ from Angus & Oink, but use it sparingly! Coat the chicken and marinate for at least 2 hours then thread onto skewers. We used the Traeger Flexible Skewer which took all of the meat on one skewer. If you have some thin pieces of chicken just fold them over so that they are about the same size as all the other pieces, then they will all cook at the same rate. The advantages of this skewer are that you don’t have to soak it, it doesn’t splinter, they last for years and the ends don't burn.

Cook over direct medium-high heat for approximately 4 - 5 minutes until the internal temperature reaches 75c (167F), which is the safe temperature for cooking chicken. The beauty of the Traeger is that you don’t need to turn over the chicken but if you are just using a standard BBQ then turn them over halfway through the cook.

Garnish and serve over rice or with poppadoms and a yogurt dip or mango chutney.