Budget recipes
Tandoori chicken skewers with coconut bananas for $9.50
Tandoori chicken skewers with coconut bananas
INGREDIENTS
500g chicken thigh fillets, trimmed, cubed
¼ cup tandoori paste
1 tablespoon natural yoghurt
8 bamboo skewers, soaked
2 cups long grain rice, cooked, drained
¼ cup chopped parsley
2 green onions, chopped
Mango chutney, to serve
Coconut bananas:
2 bananas, chopped
¼ cup desiccated coconut
METHOD
- In a shallow bowl, combine chicken, paste and yoghurt. Turn until well coated. Chill, covered, for 20 minutes. Thread onto skewers.
- Preheat a char-grill or frying pan on high. Cook chicken for 10-12 minutes, turning, until cooked through.
- In a large bowl, combine warm cooked rice with parsley and onion.
- Coconut bananas: In a bowl, combine banana and coconut, tossing to coat.
- Serve chicken with rice, banana and chutney.
Top tipServe skewers with tomato and onion salad — drizzle with lemon juice and toss with chopped coriander, if liked.
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