La Festa Al Fresco: Curry Chicken Skewers With Eggplant Relish and Tomato Chutney Vinaigrette

Some time ago the lovely Ivonne, of Creampuffs In Venice, and Lis at La Mia Cucina  issued invitations to a grand party, La Festa Al Fresco.  Time was running out for me, but I believe I just made it under the wire in time for the festivites. The invitation asks that the guests bring a dish that includes a fresh ingredient from their area, so I decided to use the Chinese eggplants and tomatoes that I harvested from my garden.  And the perfect recipe for that is in one of my favorite cookbooks, The Mustards Grill Napa Valley Cookbook. And really, don't you think that Mustards Grill should treat me to a nice meal gratis?  I have certainly sung the praises of this cookbook for some time.  In any event, do not be dissuaded by the dismal photo of the finished dish, Curry Chicken Skewers With Eggplant Relish and Tomato Chutney Vinaigrette.   It's full of flavor and a lot of fun to eat.  Since there are so many people coming to the party, I thought they might like a nice skewer to wave around as they talked.  There's nothing like pointing a sharp skewer at someone to make your point.

I've had the curry chicken before, but had to forego it this time. I embarked on an experimental two week vegan diet several days ago (more about that on another day).  So, much to my husband's delight, no chicken for me. He was able to gorge on curry chicken to his heart's delight. 

However, I enjoyed the eggplant relish and tomato chutney vinaigrette on some grilled, roasted garlic bread. The relish is peppery and smokey tasting, with a creamy texture. In contrast, the tomato vinaigrette is tart and sweet, with the taste of mustard, cumin, fennel, and fenugreek seeds added to the mix.  Although I didn't have the chicken this time, I know that it's juicy, with a nice jolt of heat from the curry. All in all, a big mouthful of flavors. And of course--the skewers.

Thanks for the party Ivonne and Lis. I hope you do it every year!

Curry Chicken Skewers With Eggplant Relish and Tomato Chutney Vinaigrette   (Mustards Grill Napa Valley Cookbook)

1 1/4 lbs. boneless, skinless chicken breasts (You can also use Chicken Tenders)

1 tablespoon curry paste

1 1/2 rice vinegar

1  1/2 tablespoons extra virgin olive oil

3/4 teaspoon soy sauce

pinch of salt

pinch of freshly ground black pepper

To marinate the chicken, cut the breast meat crosswise into pieces 2 inches long by 1/2 inch wide.  Whisk together the curry paste, vinegar, oil, soy sauce, pepper and salt in a container large enough to hold the chicken.  Toss in the chicken strips and stir until they are all covered in the marinade. Put in the fridge for at least one hour or up to one day.  After marinating, thread 3 strips of chicken onto an 8 inch skewer, and keep in the fridge until ready to grill. 

When you are ready to serve, place the skewers on a medium heat grill and cook for about 2 minutes on each side until done.  Place a mound of eggplant relish on a plate, with 2 skewers on top. Drizzle with the tomato vinaigrette and serve.

Tomato Chutney Vinaigrette

1 Tablespoon golden raisins
1 Tablespoon tomato chutney (room temperature) 
3 tablespoons rice vinegar
salt and freshly ground black pepper
6 Tablespoons extra virgin olive oil

Whisk together  raisins, chutney, vinegar salt and pepper and gradually add the oil. Whisk until emulsified.   

Eggplant relish

3 to 4 Chinese eggplant (lighter blue variety)
pure olive oil for brushing
salt and freshly ground black pepper

Vinaigrette

3 Tablespoons rice vinegar
1 1/2 teaspoons minced garlic
2 teaspoons salt
1 tablespoon freshly cracked black pepper
6 tablespoons extra virgin olive oil

3 Tablespoons minced parsley
2 Tablespoons thinly sliced scallions

Cut eggplant length wise in half and cut a cross hatch pattern on the exposed flesh.  Brush oil on both sides and sprinkle with salt and pepper. Grill on a medium grill, turning once until the eggplant is a nice caramelized color.  It should take about one or two minutes per side, depending on how hot the coals are.  Cut eggplant into a fine dice.

Whisk together vinegar, garlic, salt, and pepper until salt dissolves. Then whisk in the oil until it is emulsified. 

Combine the eggplant, scallions, and parsley in a bowl and add the vinaigrette until it is moistened librally.  Serve at room temperature

Comments

[Julie]

Wow! That looks fabulous. I think it would be the favorite dish at any party.

Your garden certainly has provided a lot of fine meals this summer. I've enjoyed reading about them.

[Kate]

Delish! I love curry anything. Those look good enough to reach through the 'puter and gobble up. And I am eagerly awaiting all the info about the vegan experience.

[Kalyn]

You have outdone yourself with this one. I already saved the tomato chutney recipe, so now I better save this one too.

The photos are fantastic. Very curious to hear about your vegan experience too.

[Jeff]

2 week vegan...man that'd be rough

[Lisa]

Yikes, Sher, this is wonderful! I also love curry, and the chutney vinaigrette is such a great idea. The chicken looks succulent; I'm sorry you couldn't have any. Do let us know about your experience, which I hope is short-lived, with veganism.

I also cooked something for the festa. I can't wait to see all the dishes; I bet there will be a ton!

Cheers.

[Ivonne]

Sher,

All I can say is wow! You have absolutely outdone yourself with this vibrant, colourful and unbelievably beautiful dish!

Thank you so much for coming to the festa and for bringing this along!

[aria]

how could you resist? those looks awesome. the garlic toasts too, yeaha! i really need to buy that book, i love reading your posts from it so much though, i think i'll hold off for a while :)

[Boston Chef]

Looks great! We just attempted curry chicken as well, coincidentally... http://bostonchef.blogspot.com/2006/09/chicken-curry.html

Love the flavor of grilled eggplant!!! Bet that was delicious...

[Mae]

I'm sure the chicken is delicious as it looks but what captured my heart most is the eggplant relish and tomato chutney vinaigrette on that roasted garlic bread...

It's been a while since i had aubergine. Sigh.

[Glenna]

I can't get over how delicious the tomato chutney looks and sounds and big kudos to you for going vegan. You rock!

[Christine]

Gorgeous!! Your tomato chutney is up next on my list of things to make and now I've just got to try this eggplant! You rock!!

[Christine]

PS - I'm with Kalyn, waiting to hear about your vegan adventure.

[sher]

Julie,

Thank you! I've enjoyed it too. I hope I have a nice Winter garden too.

Kate,

Thank you! I really loved that eggplant relish and tomato vinaigrette. So far the vegan thing is going pretty good. But, I wouldn't be surprised if there are bumps in the road!

Kalyn & Jeff,

There have been a few strange moments in this vegan thing. It's not quite what I expected!

Kalyn, you harvested so many beautiful tomatoes, you could make great tomato chutney.

Lisa,

Thanks. Something tells me that I won't be able to stay away from my favorites, especially seafood, when the 2 week period is up!

Ivonne,

Thank you--it was a wonderful party! So glad you and Lis thought of this.

Aria,

Yes, the toast was great. I grilled the bread on the outdoor grill. Very nice!

Boston Chef,

I saw your curry chicken, it looks delicious!!

Mae,

My husband loved the relish more than the chicken, so that was very nice! He ate all the eggplant relish. I had hoped to have some leftover for another day.

Glenna,

They are already taking bets on how long I'll stay a vegan!

Christine,

Thanks--I do love that chutney. Well, soon everyone will know about me, the new vegan! It's been interesting!

[Tanna]

I think it's close to dinner time but wow my mouth is really watering at those pictures. I'm a big fan of eggplant! Looks divine. Eggplants from your garden - you are a lucky girl.

[Sherri]

Wow ! That relish looks fabulous. Next time you're in NY, check out Tamarind, it is an amazing Indian restaurant. Next door, they have a more casual lunch offshoot called the Tea Room and they have fabulous Indian wraps with eggplant and cucumber raita....I am definitely going to try this recipe, it looks so good !