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Curried Chicken Skewers



  • 3 lbs boneless, skinless chicken breasts
  • 1 cup sweet Vermouth
  • 2 tsp salt
  • 1 tsp curry powder
  • 1 onion, sliced
  • 2 stalks celery, coarsly chopped
  • 1 cantaloupe, bite sized chunks or balls
  •   curly leaf lettuce, in bit sized pieces
  •   curry sauce


Cook chicken in enough water to cover with Vermouth, salt, curry powder, onion and celery added.  Refrigerate chicken in cooking liquid until well-chilled, then drain and cut into cubes.  On wooden skewers, alternate two pieces of chicken, two pieces of lettuce, and one piece of cantaloupe.  Curried chicken skewers may be served alone or with curry sauce.