Curry Mini-Kebabs Recipe

ingredients

4 chicken breasts, diced
2 medium green bell peppers, cut into squares
1 can pineapple rings, cut into eighths
1 can sweetened condensed milk, MIXED WITH
1/2 cup water
OR
1 can pressed coconut milk, MIXED WITH
1/4 cup brown sugar
2 tablespoons curry powder
2 tablespoons tarragon
1 tablespoon cardamom
1 teaspoon black pepper
2 tablespoons soy sauce

directions

Mix milk and water/sugar in a saucepan. Add chicken chunks. Simmer while stirring on medium heat until chicken is cooked through.

Add curry powder, soy sauce and other spices. Spoon chicken onto plate to cool. Spear pineapple, chicken and pepper onto toothpicks.

Sweet curry mini-kebabs are ready to serve or can be kept in the refrigerator overnight for flavor exchange.

nutrition data

Nutritional data has not been calculated yet.