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Chicken Tandori with Chavrie® Goat Cheese

Photo of Chicken Tandori with Chavrie® Goat Cheese

Meal: Entree

Cheese: Pyramids Original

Makes: 20


For Marinade

  • 2 Oz. Vegetable oil
  • ½ C Minced onion
  • ½ tsp. Chopped ginger
  • 2 Tbsp. Curry powder
  • ½ tsp. Turmeric
  • 2 oz. Coconut milk
  • 1 pkg. Chavrie® Goat Cheese

For Chicken Skewers

  • 1 ea. Boneless skinless chicken breast
  • 20 ea. 9 inch Bamboo skewers


For Marinade

  1. Sweat onions in vegetable oil until tender (without color) in a heavy gauge sauce pot
  2. Add the remaining ngredients. Bring to a boil.
  3. Remove from the heat and let stand for twenty minutes
  4. Strain the mixture to remove any large particles of onion and refrigerate

For Chicken

  1. Place Chicken breast in the freezer for 2 hours to partially freeze and firm.This will make it much easier to slice in even thin strips
  2. Slice the chicken breast lengthwise about 1/8 inch thick
  3. Thread the chicken strips on skewers
  4. Brush the tandori marinade on both sides of the chicken and refrigerate for two hours or overnight
  5. Grill for 2-3 minutes on each side on the hottest portion of the grill

Tips: Serve with the spicy ginger and lemon grass Chavrie® dipping sauce