CURRY CHICKEN KABOBS
Source of Recipe
Near East Food Company
Recipe Introduction
Curry and garlic season these moist chicken kabobs. They are served on a bed of lightly sweetened rice pilaf and are complemented with tangy yogurt-chutney dipping sauce.
List of Ingredients
1 package (6.09 ounces) NEAR EAST Rice Pilaf mix
1/3 cup currants or raisins
1/4 cup sliced green onions
3/4 cup plain low-fat yogurt
2 teaspoons curry powder
1/2 teaspoon garlic powder
12 ounces boneless, skinless chicken breast halves (about 3), cut into 1-inch pieces
1 medium red bell pepper, chopped into 1-inch pieces
1/4 cup mango chutney or apricot preserves, divided Recipe
Prepare rice pilaf mix according to package directions, except stir in currants and green onions when adding rice. In medium bowl, combine 1/4 cup yogurt, curry and garlic powder; add chicken and toss, coating thoroughly. Discard yogurt mixture. Thread chicken alternately with bell pepper pieces onto 4 skewers. Grill or broil kabobs 4 to 6 inches from heat 3 to 5 minutes. Turn kabobs and grill an additional 3 to 5 minutes, or until chicken is no longer pink inside.
Meanwhile, in small bowl, combine 2 tablespoons chutney with remaining 1/2 cup yogurt; set aside. When rice is done, stir in remaining 2 tablespoons chutney. Serve kabobs over bed of rice. Serve with yogurt sauce.
4 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
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