Grilled Moroccan Chicken Curry

Grilled Moroccan Chicken Curry

By: Linda Bonwill - World Class Cooking


This Moroccan Chicken Curry is a delicious and comforting dish that's perfect for a cozy dinner at home. The blend of warm spices, tender grilled chicken, and vibrant vegetables creates a flavorful and satisfying meal that will transport you to the exotic flavors of Morocco.

We introduced the sweet grilled pineapple to balance the heat from the curry. The coconut milk gives the sauce the silky creaminess everyone will be bragging about. The addition of the coffee is what sets this recipe off as unique. We used Churro coffee, which is boasting with delightful notes of cinnamon and sugar, lending a distinctive character. It is the perfect blend in this recipe for a snug evening in. Enjoy!

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.


Featured ingredient: Churro Coffee 8oz ground

  • 3/4 cup Churro Coffee, brewed (divided)
  • 1 lb chicken tenderloins
  • 8oz can pineapple (reserve juice)
  • Red bell peppers, cut into skinny strips
  • 2 TBSP olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic
  • 1 TBSP ginger
  • 2 TBSP peanut butter
  • 2-4 TBSP curry paste (found in Asian Isle in grocery store)
  • 1 TBSP soy (tamari sauce)
  • 14ozs coconut milk (good quality)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 cup Churro Coffee, brewed
  • Basil leaves, for garni


  1. Brew the Churro coffee. Reserve 3/4 cup to cool.
  2. Place the chicken into a bowl. Season the chicken with salt and pepper. Drain the pineapple and place the juice into a bowl with the chicken. Add 1/4 cup of the brewed coffee. Make sure the liquid is covering the chicken. Let it marinate for 30 mins.
  3. Drain the chicken from the liquid and pat dry with paper towels. Place the chicken on skewers and grill on both sides to create char marks. Grill until the chicken is done and not pink on the inside.
  4. Place the peppers on skewers and grill until charred.
  5. Place the pineapple on skewers and grill until charred, optional. Pineapple can also be added to your sauce.
  6. Heat the oil in a large skillet on medium temperature. Stir in the onions and cook for 5 mins. Stir in the garlic and ginger and cook for 3 mins. Stir in the peanut butter, curry paste (start with less and add more, to liking), soy, coconut milk, cumin, turmeric and 1/2 cup of the Churro coffee. Continue stirring until all the ingredients are blended. Reduce the temperature and simmer until thickened.
  7. Assemble your bowls with the curry, chicken, peppers and pineapple skewers. Serve with rice and fresh basil leaves.

Note: Soak skewers in water before placing food on them. This tip will help the skewers not to burn as quickly