curry kabobs

curry kabobs
  • 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



  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.

04/07/2017
curry kabobs, Chicken recipe PT10M PT2H 6 435 calories
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