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Curried Chicken Kabobs with Cilantro-yogurt Sauce

The word curry comes from the South Indian Tamil word kari meaning sauce. Curry dates to the Indus Valley civilization in 2,500 BCE, with the first documented use of turmeric and ginger. Curry powder was developed by the British to allow the taste of India to be taken home to England without having to obtain the numerous spices. The first mention of it in a cookbook was in The Art of Cookery Made Plain and Easy by Hannah Glasse (1747). It included only black pepper and coriander.

1/2 large chicken breast, skin and fat removed

Extra virgin olive oil for brushing

Creole Seasoned Salt, or salt and pepper

Madras curry powder*

Powdered cumin (optional)

* Madras curry powder is from Southern India and is more spicy than plain curry powder.

Prepare the Cilantro-yogurt Sauce (recipe follows). Cut the chicken into 1-inch cubes.

Skewer the chicken, brush lightly with oil, and season with Seasoned Salt or salt and pepper, curry powder, and cumin if used.

Grill directly over a medium fire turning every 2 1/2 minutes to cook all four sides (10 minutes total). Serve with the yogurt sauce.

Cilantro-yogurt Sauce

3/4 cup low fat yogurt

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lemon juice

Salt and pepper

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