Curried Chicken Skewers
Ingredients
Chicken
- 800 g chicken thighs, deboned, cut into 3 cm chunks
Marinade
- 30 ml olive oil or sunflower oil
- 1 medium onion, finely grated
- 2 cloves garlic, finely grated
- 2 tsp mild curry powder (Rajah mild or similar)
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp turmeric
- 1 tsp salt
- ½ tsp black pepper
- 15 ml white or apple cider vinegar
- 1 bay leaf, crumbled (optional)
Skewers
- 1 small red onion, cut into wedges (optional)
- 8 wooden or metal skewers (soak wooden ones in water 30 min)
Instructions
- 1
Heat the oil in a small pan over medium heat. Add the grated onion and fry 3 to 4 minutes until soft.
- 2
Add garlic, curry powder, coriander, cumin and turmeric. Fry 1 minute until fragrant. Take off the heat.
- 3
Stir in the vinegar, salt, pepper and bay leaf. Let it cool to room temperature.
- 4
Toss the chicken chunks in the cooled marinade. Cover and refrigerate at least 2 hours, ideally overnight.
- 5
Thread skewers, alternating chicken with red onion wedges if using.
- 6
Get coals to medium heat – you should be able to hold your hand 10 cm above the grid for 4 to 5 seconds.
- 7
Grill skewers 10 to 12 minutes total, turning every 2 to 3 minutes, until chicken juices run clear.
- 8
In the last 3 to 4 minutes, brush generously with the teriyaki-Bovril glaze. Turn often so the sugars caramelise but don't burn.
- 9
Rest 3 minutes before serving.
Notes & Tips
Bosvark braai tip
The cooked-out curry base is what gives proper sosatie depth – raw curry powder on the chicken tastes flat. Cooling it before adding the meat is non-negotiable, otherwise you start cooking the chicken before it hits the coals.