Try these juicy, curry-marinated chicken skewers, grilled to perfection and served with a herby rice and a cooling dollop of Greek yogurt
Ingredients:
6 boneless, skinless chicken thighs, cubed
3 tbsp curry paste
200g fat-free Greek-style yogurt
1 tbsp sunflower oil
1 onion, finely chopped
1 tsp cumin seeds, lightly crushed
1 tsp ground turmeric
300g basmati rice
200g spinach leaves, washed
Handful fresh coriander, chopped
2 tbsp lemon juice
3 tbsp curry paste
200g fat-free Greek-style yogurt
1 tbsp sunflower oil
1 onion, finely chopped
1 tsp cumin seeds, lightly crushed
1 tsp ground turmeric
300g basmati rice
200g spinach leaves, washed
Handful fresh coriander, chopped
2 tbsp lemon juice
Method:
- In a non-metallic bowl, mix the chicken with curry paste and 2 tbsp of the yogurt. Set aside to marinate for 15 minutes.
- Heat oil in a large pan over medium heat. Sauté the onion until golden. Stir in cumin, turmeric, and rice. Add 450ml water, cover, and simmer for 10 minutes. Turn off the heat, add spinach, cover again, and let rest for 5 minutes. Stir in coriander and lemon juice.
- Thread the marinated chicken onto 4 skewers (soak wooden ones for 15 minutes first). Heat a griddle pan until smoking hot. Grill skewers for 6–8 minutes, turning every 2 minutes, until cooked through and no pink remains.
Barbecue option: Grill over medium-high heat for 5–6 minutes, turning regularly. - Plate the skewers with the herby rice and a generous spoonful of the remaining yoghurt