SERVES 4
INGREDIENTS
- 200g basmati rice
- 2 tbs tandoori curry paste
- 75g natural, low-fat yoghurt
- 800g skinless, boneless chicken breasts, diced
- 1 red onion, finely sliced
- 2 tomatoes, chopped
- 8 lemon wedges
- 4 fresh coriander leaves
METHOD
Rinse the rice and place in a pan. Add enough water to cover by 1 inch. Season. Bring to boil. Stir and simmer for 15 minutes.
Meanwhile, in a bowl mix together the curry paste and yoghurt. Add the chicken and stir well.
Push the chicken pieces onto eight skewers and grill for 15 minutes.
In a bowl, mix together the onion and tomatoes. Serve with the lemon, coriander and rice.
EXCHANGES PER SERVING
3 starch
5 protein
