Spiced Chicken Skewers with Curried Yoghurt

Spiced Chicken Skewers with Curried Yoghurt

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 11, 2018.
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Make sure all the chicken touches the pan to cook through evenly. Use a spatula or fish slice to gently press chicken down while cooking. Alternatively, use BBQ to cook chicken for 2-3 minutes on all four sides.

Ingredients

Veggie Rice

  • 1 cup jasmine rice
  • 1½ cups water
  • ¼ teaspoon salt
  • 250g frozen peas
  • 1 capsicum
  • ½ telegraph cucumber

Spiced Chicken Skewers

  • 550g chicken breasts
  • 2 teaspoons chicken skewer spice mix
  • 10 bamboo skewers

Curried Yoghurt

  • 150g yoghurt
  • ½ teaspoon mild curry powder
  • 2 teaspoons GF sweet chilli sauce
  • 1 teaspoon GF vinegar (e.g. white wine, red wine)
  • 1 tablespoon GF mayonnaise

Dressing

  • 1½ tablespoons olive oil
  • 1 teaspoon GF mustard (e.g. Dijon, wholegrain)
  • 1½ tablespoons GF vinegar (e.g. white wine, red wine)
  • ½ teaspoon honey

Steps

  1. Bring a small pot of salted water to the boil. Preheat BBQ hot plate or grill to medium-high (if using). Soak your skewers in water for 5 minutes. Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice is cooking, prepare the rest of the meal. Pat chicken dry and dice 2cm. Place in a medium bowl and toss with chicken skewer spice mix to coat well. Season and set aside.
  3. Cook peas in pot of boiling water for 2-3 minutes, until bright green and tender. Drain and set aside. In a small bowl, mix together all curried yoghurt ingredients and set aside.
  4. Thread chicken onto skewers. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 8-10 minutes, turning often, until golden and cooked through. Set aside, covered, to rest for 5 minutes.
  5. While chicken cooks, whisk together all dressing ingredients in a small bowl. Dice capsicum and cucumber 1cm. Fluff up cooked rice with a fork and gently stir through capsicum, cucumber, peas and dressing. Season to taste and toss to combine.
  6. To serve, divide veggie rice between plates and top with a few spiced chicken skewers. Drizzle over curried yoghurt.

Nutritional Information

Energy 1928 kj
461 kcal
Protein 35.2g
Carbohydrate 44.1g
Fat 15.5g