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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These are light on curry but flavorful, and a nice change of pace when you're tired of the same old cookout fare. Ingredients:
1/2 cup light mayonnaise |
1 teaspoon minced garlic |
1/2 teaspoon curry powder |
1/2 teaspoon chili powder |
1/2 teaspoon ground ginger |
1 1/2 pounds skinless, boneless chicken breast halves - cubed |
1 cup uncooked white rice |
2 cups water |
8 ounces fresh mushrooms, sliced |
1 tomato, diced |
3 green onions, chopped |
skewers |
Directions:
1. In a large, shallow dish, mix the mayonnaise, garlic, curry powder, chili powder, and ginger. Place the chicken in the mixture, and stir to coat. Cover, and refrigerate for 2 to 4 hours.
2. Preheat the grill for medium-high heat.
3. Discard marinade, and thread chicken pieces and mushrooms onto skewers. In a saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.
4. Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear.
5. In a small bowl, toss together the tomato and onions. Serve the grilled chicken and mushrooms over rice. Top with the onions and tomatoes.
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