Recipes - FusionRecipes - Japanese

Macadamia Chicken Curry Sticks
Macadamia Chicken Curry Sticks Recipe


A twist on the traditional Japanese "yakitori" (grilled chicken on skewers), macadamia chicken curry sticks dish is flavoured with Japanese curry with a crunchy macadamia topping
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: FusionJapanese









Ingredients:

16 chicken tenderloins
100g S&B Golden Curry
200ml water
100g macadamia nuts (finely chopped)
200g shredded vegetables
50ml Obento Mirin
2 tsp S&B Wasabi Paste
1 tsp Yeo's Sesame Oil
2 tsp Lee Kum Kee Premium Soy Sauce
½ cup Kewpie Mayonnaise




Steps:
  1. Thread chicken onto skewers.
  2. Combine the golden curry and water in a small saucepan and dissolve curry; bring to the boil stirring.
  3. Add ¾ of the chopped macadamia nuts to the curry, reserving the remainder for garnish.
  4. Spoon the golden macadamia curry over the chicken skewers and bake on a lined baking tray for 15 mins (grill or BBQ until cooked through at 170°C) basting frequently.
  5. Toss the remainder of the ingredients together in a large bowl.
  6. Blend any remaining curry sauce with the wasabi paste and mayonnaise until well-combined.
  7. To serve: Arrange skewers over the salad decoratively on a large platter, sprinkle with reserved macadamia nuts and serve with the curry dipping sauce.

Note: Chicken may be replaced with pork, beef or lamb

 


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Macadamia Chicken Curry Sticks

Macadamia Chicken Curry Sticks

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A twist on the traditional Japanese "yakitori" (grilled chicken on skewers), macadamia chicken curry sticks dish is flavoured with Japanese curry with a crunchy macadamia topping

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Fusion, Japanese
Ingredients

16 chicken tenderloins
100g S&B Golden Curry
200ml water
100g macadamia nuts (finely chopped)
200g shredded vegetables
50ml Obento Mirin
2 tsp S&B Wasabi Paste
1 tsp Yeo's Sesame Oil
2 tsp Lee Kum Kee Premium Soy Sauce
½ cup Kewpie Mayonnaise

Instructions
  1. Thread chicken onto skewers.
  2. Combine the golden curry and water in a small saucepan and dissolve curry; bring to the boil stirring.
  3. Add ¾ of the chopped macadamia nuts to the curry, reserving the remainder for garnish.
  4. Spoon the golden macadamia curry over the chicken skewers and bake on a lined baking tray for 15 mins (grill or BBQ until cooked through at 170°C) basting frequently.
  5. Toss the remainder of the ingredients together in a large bowl.
  6. Blend any remaining curry sauce with the wasabi paste and mayonnaise until well-combined.
  7. To serve: Arrange skewers over the salad decoratively on a large platter, sprinkle with reserved macadamia nuts and serve with the curry dipping sauce.

Note: Chicken may be replaced with pork, beef or lamb

 

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