- 1 pound chicken tenders
- 1 cup nonfat plain yogurt
- 1 (13.5-ounce) can light coconut milk, divided
- 1 tablespoon curry powder
- 1 teaspoon lemon juice
- 1 clove garlic, crushed
- 1/4 teaspoon fine sea salt
- 2 yellow onions, cut into large chunks
- 1 1/2 cup long grain white rice
- 1/2 cup frozen green peas, defrosted
- 1/4 teaspoon ground black pepper
Prepare a grill for medium-heat cooking. In a medium saucepan, combine rice, remaining 1 cup coconut milk, and 1/2 cup water. Bring to a boil over medium heat, then reduce to a simmer, cover and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then stir in peas.
Meanwhile, thread 4 pieces of chicken and 3 pieces of onion, alternating, on a 6-inch skewer to form each kabob (If using wooden skewers, soak in water for 30 miutes before assembling). Place on the grill and cook, turning occasionally, until the chicken is cooked through and brown on all sides, about 15 minutes. (Alternately, preheat the broiler and broil the skewers, turning occasionally, until cooked, about 15 minutes). Serve with the rice.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.