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

1. 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.


2. Refrigerate several hours.


3. Preheat broiler or grill.


4. Alternate chicken on skewers with onions.


5. Prepare rice according to package instructions substituting 1 cup coconut milk for 1 cup of the water and adding peas half way through cooking.


6. Grill or broil chicken onion skewers until cooked through and serve over rice.