Having curry is fun, fast and easy (sexy too!) with Baron’s Curry & Massala Paste. The paste is a curry and spice mix blend that makes it quick and easy to add vibrant flavours to your meals.
For this recipe we used a stovetop grill, which makes preparing this dish even easier. It’s a winner for those days when you’re short on time. For dipping we used Baron’s Banana Ketchup and Mango Chutney.
- 3 Tbsp. Baron Curry & Massala Paste
- 2 Tbsp. olive oil
- 2 Tbsp. brown rum
- 1 tsp. garlic powder
- 1 tsp. salt
- 2 Tbsp. sugar
- 3 skinless boneless chicken breasts, washed
- Baron Mango Chutney
- Baron Banana Ketchup
If using wooden skewers, soak in water for 30-60 minutes. If using metal ones, brush a thin coat of vegetable or canola oil to prevent foods from sticking.
With a sharp knife, cut each chicken breast lengthwise into 6-8 long, thin strips; set aside.
Make the marinade: mix the Baron Curry & Massala paste, oil, rum, garlic powder, salt and sugar together in a bowl. Toss the chicken strips in the thick marinade, cover with plastic wrap and allow to marinate for no less than 1 hour in the refrigerator.
Prepare the skewers: thread the meat onto the skewers by weaving 3-4 pieces of seasoned chicken strips back and forth along the length of the skewer.
Preheat a cast iron, stovetop grill pan. Brush the pan with vegetable oil then place the skewers on it for about 4-5 minutes each side until cooked all the way through. Allow the meat to brown before turning with a pair of tongs, never with hands.
Serve the skewers warm with Baron's Banana Ketchup or Mango Chutney as dipping sauces.
Recipe by Leigh-Ann Martin, chef and food blogger at Gasparillo Junction