Wednesday, July 22, 2015

Curried Chicken Kabobs with Coconut Rice

This summer expand your grills potential and experiment with a variety of spices and flavors. This recipe was submitted by Linda B. at Westinghouse. Thank you, Linda B.!

You'll Need:
  • 1 lb. Chicken Tenders (boneless chicken breast)
  • 1 Cup Plain Yogurt
  • 1 Can Light Coconut Milk divided
  • 1 tbsp. Curry Powder
  • 1 tsp. Lemon Juice
  • 1 Clove Garlic crushed
  • Sea Salt and Fresh Ground Black Pepper
  • 2 Yellow Onions peeled and cut into large chunks
  • 1-1/3 Cups of Organic Long Grain White Rice
  • ½ Cup Green Peas (frozen or fresh)
Directions:
  • Cut chicken into large chunks then combine in a bowl with yogurt, ½ cup coconut milk, curry powder, lemon juice, garlic salt and pepper.
  • Refrigerate several hours.
  • Preheat broiler or grill.
  • Alternate chicken on skewers with onions.
  • Prepare rice according to package instructions substituting 1-cup coconut milk for 1 cup of the water and adding peas half way through the cooking.
  • Grill or broil chicken onion skewers until cooked through and serve over the rice.

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