Curried Chicken Kabobs with Coconut Rice

Cut chicken into large chunks then combine in a bowl with yogurt, 1/2 cup of the coconut milk, curry powder, lemon juice, garlic, salt and pepper.

Cover and refrigerate for 2 hours.

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 minutes 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.