Tandoori chicken skewers and rice
Ingredients
1½ tablespoons tandoori spice powder
125 g (4½ oz/½ cup) low-fat plain yoghurt
1 tablespoons lemon juice
4 x 200 g (7 oz) skinless chicken fillets, cut into 2 cm (¾ in) strips
300 g (10½ oz/1½ cups) basmati rice
2 teaspoons oil
1 small onion, finely diced
2 garlic cloves, crushed
1 teaspoon ginger, finely grated
1/2 teaspoons ground turmeric
1 teaspoon cumin seeds
4 bruised cardamom pods
1 stick cinnamon
500 ml (17 fl oz/2 cups) chicken stock
2 tablespoons currants
oil spray
mango chutney, lemon wedges and coriander (cilantro), to serve
Method
Step 1
Soak 8 bamboo skewers in cold water for 30 minutes. Place the spice powder, yoghurt, lemon juice and chicken in a non-metallic bowl. Mix well to combine, then cover and refrigerate for 2 hours.
Step 2
For the pilaf, rinse the rice under cold water until it runs clear. Heat the oil over a medium heat in a saucepan, add the onion, garlic, ginger, turmeric and cumin seeds. Cook for 5 minutes, or until softened, and then add the rice, cardamom, cinnamon and chicken stock.
Step 3
Bring to the boil, reduce the heat to low, cover and cook for 12 minutes. Remove from the heat, add the currants and stir through. Season well and set aside, covered.
Step 4
Meanwhile, weave the chicken pieces onto the skewers so they are evenly distributed, but not too close together. Heat a chargrill pan or frying pan over a medium heat and spray with the oil. Add the skewers, and cook for 12–15 minutes, turning, so that they cook evenly. Serve the skewers on the rice pilaf with mango chutney, lemon wedges and coriander leaves.
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