This simple yet flavorful recipe for nutritious curried chicken skewers was a runner-up winner in our previous Dairy-Free 3-Course Recipe Contest, sponsored by So Delicious Dairy Free. We had posted the recipe previously in our news section with the other winning recipes previously, but wanted to give it a more deserving home in the recipe section.
The recipe along with the photo was shared by by David Groveman at Life Without Six. Something about the simplicity and spice mix of these curried chicken skewers intrigued all of our testers. And fortunately, the amazing dairy-free yogurt marinade actually exceeded our expectations.
I’ve added these curried chicken skewers to Sarah’s Recipe section, as she was one of the testers who approved this recipe as dee-licious and family-friendly.
Special Diet Notes: Easy Curried Chicken Skewers
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and generally top food allergy-friendly.
For paleo curried chicken skewers, use full-fat coconut milk in place of the yogurt, and add a little squeeze of lemon. If using So Delicious brand, you can probably use the lite coconut milk, as both are extremely rich and thicken quite a bit when chilled.
- 2 cups So Delicious Dairy Free Plain Cultured Coconut Milk (Yogurt) (see post above for options)
- 1 tablespoon mild curry seasoning
- 2 teaspoons garam masala
- 1 teaspoon cayenne pepper
- 1 tablespoon sriracha
- 1 lb boneless skinless chicken thighs (cut up)
- Add the cultured coconut milk and seasonings to a large baking or storage dish with a lid or cover, and stir to combine. Add the meat and stir until well coated.
- Seal the container and marinate in the refrigerator for at least 6 hours.
- Prior to cooking be sure to soak the bamboo skewers.
- Preheat a grill pan on medium-high heat.
- Skewer the chicken evenly and lay across the pan. Turn the meat every couple minutes until the chicken is cooked through.
- Allow the meat to cool for several minutes before serving. We served this with mango chutney for dipping and a rice side.