Chicken Curry Skewers with Red Rice and Tomato Salsa
Serves: 2
Time: 35 mins
I like a good cheat dinner and one that packs some punch in flavour - tonight’s dinner is both and takes minimal effort which is just the way I like it mid week. It has definitely been BBQ weather in Sydney; I have done mine in the pan but these would also work great on the barbie. To save on washing up I like to serve this on one big platter and eat with your fingers. My boys wrap them up in a garlic tortilla but personally I prefer without.
Leftovers
These are tasty as chicken skewers, so if you want more for leftovers I would suggest another chicken breast or two.
Prep Ahead
Save time on tomorrow night's dinner and add an extra cup of rice to your pot for the broccoli salad.
What you'll need
2 large chicken breast skin off (free range or organic ideally)
2 tablespoon greek yoghurt plus extra 2 for garnish
3 cloves garlic
2 red chillies
2 cups of red rice
3 large tomatoes
1 bunch of coriander
1/2 a lemon
2 baby cos lettuces
garlic wraps
From the Pantry
1 tablespoon curry powder
1 tablespoon red wine vinegar
coconut oil
olive oil
salt and pepper
metal or bamboo skewers (can be done without)
Optional Extras For Lunch
1 extra chicken breast
Optional For Veggo’s
1 block of tofu - cut into squares and tossed with the curry powder yogurt mix then skewered
Free Range/Organic
I am a big fan of only buying free range chicken and where possible I will also choose organic. I really like that the options for organic choices are getting better in all the supermarkets.
Prep and Cook
Marinate Chicken
Cut your chicken up into even chunks. In a bowl add the chicken, curry powder, finely chopped garlic and yoghurt. Mix well.
Wash your coriander really well in a bowl of cold water and cut off the stalks. Chop stalks up fine then add to the chicken.
Roughly chop the chillies and add to the chicken.
Squeeze over the juice of half a lemon.
Season with salt and pepper and mix together.
Thread 5-6 pieces of chicken onto each skewer and pop into the fridge (this can be done the night before or even in the morning to make dinner faster).
Cook Rice
Place the rice in a pot and cover with around 8 cups of water and a pinch of salt.
Bring up to the boil then turn down to a simmer.
Cook for approx. 30 minutes until all the rice is al dente then remove from the heat and strain. Leave to steam.
While the rice is cooking……
Make Salsa
Dice tomatoes up quite small.
Roughly chop your coriander leaves, reserving some for garnish (so don’t chop all the leaves). Toss with olive oil and red wine vinegar.
Season well.
Wash Cos
Cut the base off your lettuce and plunge into a bowl of cold water, remove and place into a colander or salad spinner to shake off excess water.
Cook Chicken
Heat a large non stick fry pan on high heat. Add 1 tablespoon of coconut oil. Once the oil has melted add the chicken and cook each side till golden approx 1 minute each side. Make sure not to have the skewers too close together as you don’t want them to sweat.
Once each side is lovely and golden have a little look in the centre of your fattest skewer, you want to check that your chicken is cooked all the way through.
Remove from pan.
Fresh Naan
Fresh Naan would be absolutely delicious with this dish but I am very hit and miss when it comes to working with yeast, so instead tonight we are cheating and just using garlic Mission Wraps, my first run on this recipe I tried store bought naan but found them to be really heavy.
Plate it Pretty
Spoon the red rice across half your serving platter.
Arrange the washed lettuce across the other half.
Lay the skewers over top and scatter with the tomato salsa.
A splattering of yoghurt and a sprinkle of coriander to garnish.
Enjoy!
Lunch tomorrow
Strip the chicken off the skewers and fill a lunch container with the remaining rice, salsa and chicken. Serve with remaining wraps lightly toasted in a frypan.