Curried Chicken Kabobs with Coconut Rice
This has become our top "go-to" recipe of late whenever stressed for time, under the proverbial gun, or just languishing from a bored palette. Mildly spicy and perfect for the summertime, these kabobs would make a stellar addition to any backyard barbecue or cocktail party buffet (we broil ours, being deficient of any outdoor space). Cafe Drake always prepares coconut rice as a side, but you might try couscous or a tabbouleh salad.
1 pound chicken tenders /1 cup plain yogurt /1 can coconut milk, divided /1 tablespoon curry powder / 1 teaspoon lemon juice / 1 clove garlic, crushed /kosher salt, to taste / ground pepper, to taste / 2 yellow onions, peeled and cut into large chunks / 1 1/2 cups long grain white basmati rice /1/2 cup frozen green peas
- Cut chicken into large chunks then combine in a bowl with yogurt, 1/2 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 cooking.
- Grill or broil chicken onion skewers until cooked through and serve over rice.
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