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Le Chaudron recipe
Brochettes poulet curry yaourt
Curried yogurt chicken skewers
⏱ 35 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)chicken breast, cubed
150 g (5 oz)plain nonfat yogurt
2 tspcurry powder
1cm / ½ in ginger, grated
1 clovegarlic, grated
1 tbsplemon juice
1 tspground coriander
1 pinchsalt- 1 tbspfresh cilantro
- 300 g (11 oz) chicken breast, cubed
- 150 g (5 oz) plain nonfat yogurt
- 2 tsp curry powder
- 1 cm / ½ in ginger, grated
- 1 clove garlic, grated
- 1 tbsp lemon juice
- 1 tsp ground coriander
- 1 pinch salt
- 1 tbsp fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- If using wooden skewers, soak them in cold water for 30 minutes.
- In a bowl, mix the yogurt with the curry powder, grated ginger, grated garlic and lemon juice.
- Add the ground coriander, salt and pepper and whisk.
- Add the chicken, coat well, cover and refrigerate for at least 30 minutes.
- Thread the chicken onto the skewers, packed slightly (4-5 cubes per skewer).
- Heat the griddle over high heat (220°C / 430°F). Oil it well with a paper towel so nothing sticks.
- Griddle the skewers for 4 minutes per side, turning carefully, until the marinade caramelizes.
- Check the chicken is cooked through, then sprinkle with chopped cilantro.
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