RECIPE:
A Treat from Kathmandu: Chicken Sekuwa
A delectable treat from Nepal, flavored with Himalayan spices, writes chef Sanjay Patel.
(Above): Chicken Sekuwa [Photo: Amar D. Gupta | Siliconeer]
Ingredients:
- 2 lb. boneless chicken breasts or 2 lb. chicken thighs, cut into 1-inch cubes bamboo skewers, soaked for at least 30 minutes
- melted butter, for basting
- Marinade:
- 1 tsp curry powder
- 1 tbsp oil
- 3 fresh red chilies, minced
- 1 tbsp finely minced fresh cilantro
- 1 tbsp finely chopped lemongrass or 1 teaspoon grated lime zest
- ½ tbsp turmeric
- ¼ tsp grated nutmeg
- ¼ tsp szechwan pepper (timur)
- ½ cup yogurt
- 1 tsp garlic paste
- 1 tsp ginger paste
- salt and pepper to taste
Method:
Process all marinating ingredients into a smooth paste in a blender. Marinate chicken cubes in marinade overnight and place in the refrigerator. Pat dry marinated chicken pieces and thread on with soaked bamboo skewers.
Grill to the desired doneness, frequently turning and basting with the melted butter.
Serve hot with rice pilaf, accompanied by tomato pickles if available.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
