Name: Tandoori chicken with coconut bananas
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 500 gram chicken thigh fillets, cubed; 1/4 cup tandoori paste; 1 tablespoon natural yoghurt; 8 soaked bamboo skewers; 2 cup cooked long-grain rice, warm; 1 mango, deseeded (or 400 grams canned mango slices); 1/4 cup chopped parsley; 2 green onions, chopped; mango chutney, to serve; Coconut bananas; 2 bananas, chopped; 1/4 cup desiccated coconut, toasted

Tandoori chicken with coconut bananas

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Serves 4

Prep

20M

Cook

12M

Total

32M

Ingredients

500 gram chicken thigh fillets, cubed

1/4 cup tandoori paste

1 tablespoon natural yoghurt

8 soaked bamboo skewers

2 cup cooked long-grain rice, warm

1 mango, deseeded (or 400 grams canned mango slices)

1/4 cup chopped parsley

2 green onions, chopped

mango chutney, to serve

Coconut bananas

2 bananas, chopped

1/4 cup desiccated coconut, toasted

Method

1.In a shallow bowl; combine chicken, paste and yoghurt. Mix well and marinate 20 minutes. Thread evenly onto skewers.

2.Preheat a barbecue or char-grill pan on high. Cook chicken 10-12 minutes, turning, until cooked through.

3.Meanwhile, in a large bowl, toss warm rice with mango, parsley and onion.

4.To make the coconut bananas; combine banana and coconut in a bowl, tossing to coat.

5.Serve skewers on a bed of rice salad. Accompany with coconut bananas and mango chutney.

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Ingredients

Method

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