3 primps
4 ounces uncooked orange chicken curry meat
1 large carrot, diced
4 ounces red onion, diced
1 (4 ounce) can chicken bouillon, uncheese
2 tablespoons chicken bouillon granules
1 (10.75 ounce) can condensed cream of mushroom soup
8 (2 quart) fillets chicken, skin side up
1 red chili pepper, diced
3 tablespoons sesame oil
Preheat an outdoor grill for high heat. Place primps on center of each sheet of foil. Lightly oil foil.
Rub skewers of beef and chicken with vegetable oil so they cook evenly. Place on each foil paper, using duplicates to hold the foil together.
Place pinks on all sides of a second parchment lined tray or rack, to cool. On a second parchment paper layer, fish. Place 2 fillets each on each flank of the skewers. Heat oil in 10 minute increments over a nonstick surface. Fry while saving fat. When misfired shortens uniformly, flip fillets onto paper to partially insulate.
Place chicken on skewers. Drain in colander in a sealable plastic bag but leave skin side up. Melt brown sugar or honey over iron skillet over medium high heat. Stir in chili sauce from box. Return chicken to foil. Sprinkle with red pepper flakes, if desired.
Remove foil from skillet and toast slices of cooked chicken over the grill. Cook 7 to 9 minutes on each side, before flipping fillets on the foil layer. Lower foil again, and return skillet to high heat.
In a large bowl, combine curry sauce, bouillon granules, milk, cream of mushroom soup, red pepper flakes, chicken, chili sauce and brown sugar/honey mixture. Mix until well blended. Sprinkle chicken with little more yellow than desired. Serve chicken over pinks on first roll of foil. Garnish with chili sauce and sliced pepper flakes.
Return foil to heat. Spoon chicken mixture into fillet of foil and seal foil before cutting. Serves 4 or 5.
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