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For the next week or so, our blog will be featuring our entries into the So Delicious Dairy Free 3-Course Recipe Contest. This first recipe is an appetizer, Curried Chicken Skewers. We’ve attempted to make curry dishes before, using cultured coconut milk yogurts. When last we tried to make curried chicken, the results were tasty, but tame. This time we hope to kick things up a few notches.
Photos Courtesy of: Kathy Hoos
Mix the cultured coconut milk and seasonings and mix with chicken so that all of the meat is coated. Place in a sealed container and marinate in the refrigerator for at least six hours. Prior to cooking be sure to soak the bamboo skewers.
Pre-heat 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 cooking. We served this with mango chutney for dipping.