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Chicken Shashlik

Smokin Monkey

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Chicken Shashlik  


2 Chicken Breasts
2 Onions
2 Peppers
29 ml Worcestershire Sauce
29 ml Vinegar
4 ml Red Chilli Powder
4 ml Garam Masala
4 ml Coriander Powder
4 ml Salt
For The Sauce
4 Tomatoes
2 Cloves Of Garlic
29 ml Vinegar
29 ml Sugar
29 ml Tomato Sauce
29 ml Worcestershire Sauce
4 ml Red Chilli Powder
1 tsp Salt
14 ml Cornflour
29 ml Vegetable Oil



Cut chicken, onions, tomatoes and bell peppers into medium sized cubes. Mix Worcestershire sauce, vinegar, red chilli powder, garam masala, coriander powder and salt in a big mixing bowl. Toss in the chicken and vegetables, except the tomatoes. Set aside to marinate for a minimum 2 hours, over night better.

Meanwhile prepare the sauce. Chuck all the ingredients of the curry ( except oil and corn flour) into the blender. Make a smooth paste.

Heat oil in a deep frying pan. Add the tomato paste to the pan. Let it bubble and simmer for 5-7 minutes or till the tomatoes don’t taste raw any more. Dilute corn flour with a little water and add to the curry. Cook another 2-3 minutes, keep stirring till the sauce thickens slightly. Remove from heat, cover and keep warm.

Set up the BBQ for Hot Direct Heat.

Thread the chicken and vegetable cubes on skewers or throw straight onto the grill or skillet. Cook till done and charred on outside, 12-15 minutes.

Serve on a pre-heated hot plate/sizzling dish or over a bed of steamed rice. Pour the sauce over chicken and vegetables cubes before serving.

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