Alaskan Curry Chicken Skewers
What makes this Alaskan? Well.. I do! This is something I cook in the winter all the time. We love curry!
  • ½ c. plain yogurt
  • 1 tsp minced garlic
  • ½ tsp yellow curry powder
  • ½ tsp chili powder
  • 1 tsp ginger paste
  • 1½ lbs. Polar Bear club Chicken Breast, cubed (boneless & pelt(skin)less
  • 1 c. uncooked Jasmine rice
  • 2 c. water
  • ½ lb. thickly sliced fresh mushrooms
  • 1 small package of cherry tomatoes cut in halves (or vine clusters)
  • 3 green onions, chopped
  • skewers
  1. Put your bamboo skewers in water in the fridge.
  2. In a large, shallow dish, mix the yogurt, garlic, curry powder, chili powder, and ginger paste. Spread the chicken over to top of the curry sauce and gently stir to coat. Marinate for 3-4 hours.
  3. Preheat grill on medium high.
  4. Alternate chicken and mushrooms onto skewers.
  5. Prepare your rice (2 cups water, 1 cup rice in salted water.. NOTHING else. Bring to a boil for one minute, cover and reduce heat to medium low and let steam for 20 minutes. Remove from heat but leave lid on till ready to plate your food).
  6. Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear.
  7. In a small bowl toss together your tomatoes and green onions.
  8. Plating Fluff the rice, lay the skewers over the top of the rice and then top with the tomatoes and green onions.

Grilling is not just for summer in Alaska. With Alaskan winters, grilling is something which can be cooked quick not just because it is cold out but the gas can get the flame actually to hot and inconsistent. Curry makes you warm inside when it is cold outside.
Recipe by Cabin Goddess at