Infused with curry paste and yoghurt, these tandoori chicken skewers add new life to your weekly menu.
Ingredients
- 200g (1 cup) Basmati rice
- 1/2 teaspoon ground turmeric
- 60g (1/4 cup) tandoori curry paste
- 330g (1 1/4 cups) Greek-style natural yoghurt
- 520g chicken thigh fillets, cut into 2cm pieces
- Olive oil spray
- 1 teaspoon cumin seeds, toasted
- 1 small tomato, seeded, finely chopped
- 1 Lebanese cucumber, finely chopped
- Fresh coriander leaves, to serve
Method
- Step 1Cook the rice following packet directions, adding the turmeric to the cooking water with the rice.
- Step 2Meanwhile, combine the tandoori paste and 2 tablespoons of the yoghurt in a large bowl. Add the chicken and toss to coat. Thread onto 8 soaked bamboo skewers.
- Step 3Heat a barbecue grill or chargrill on medium. Spray the chicken with oil. Cook, turning, for 8-10 minutes or until cooked to your liking.
- Step 4Combine cumin, tomato, cucumber and remaining yoghurt in a bowl. Divide the rice and chicken skewers among serving plates. Top with coriander and serve with the raita
- Low carb
- Lower gi
Nutrition
2214 kj
Energy
20g
Fat Total
7g
Saturated Fat
2g
Fibre
31g
Protein
115mg
Cholesterol
652.68mg
Sodium
13g
Carbs (sugar)
54g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: For Tandoori Lamb with Chickpea Pilaf, replace the chicken with lamb leg steaks. Omit the turmeric. Stir currants, toasted almonds, and chickpeas into the cooked rice.
Related Video
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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