VEGETABLE PILAF WITH CHICKEN SKEWERS
Marinated in yoghurt and spices, enjoy these flavoursome chicken skewers, paired perfectly with vegetable pilaf.
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- Vegetable Pilaf
- 1 pouch Tilda Masala Rice
- 1 tbsp oil
- 1 onion, finely sliced
- 1 clove garlic, crushed
- 1 red pepper, chopped
- 50g okra, sliced
- 100g green beans, cut and blanched for 4 minutes
- 20g toasted cashew nuts
- Handful fresh coriander, chopped
- Salt & black pepper to season
- Chicken Skewers
- 2 large chicken breast
- 4 tablespoon fat free yoghurt
- 2 tablespoon Tandoori Masala spice blend powder
- 2 cloves garlic
- 1 lemon
How to make VEGETABLE PILAF WITH CHICKEN SKEWERS
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Heat the oil in a large pan and add the onions, garlic and red pepper and fry for about 5 minutes to soften
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Add the okra and green beans and fry for another 5 minutes
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Heat Tilda Indian Curry Rice in the microwave for 1 minute and stir into the vegetable mix
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Add the cashew nuts and coriander and heat through. Season with salt and pepper and serve piping hot
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For the chicken skewers, mix tandoori masala spices, fat-free yoghurt, garlic, and lemon together in a bowl
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Cut the chicken breasts into even-sized cubes and marinate into the bowl for at least 10 minutes (for the best results, leave the chicken to marinate in the tandoori yoghurt marinade for 2 hours).
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Place in a pan or in the oven and cook for 20-30 minutes until the chicken is cooked through. Don’t forget to turn the skewers halfway through cooking.
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Place the skewers alongside the rice and sprinkle some finely chopped coriander on top before serving.
