This recipe uses the Knorr Rice Mates Chicken Tikka Curry flavour in a completely new way – uses the seasoning combined with some yoghurt to marinade your chicken fillet giving a spicy tikka sauce. Add some lentils and coriander to the rice and you now have a wonderful dish with an Asian twist.
1 KNORR Rice Mates Chicken Tikka Curry
1 tin lentils, drained
1 bunch fresh coriander, chopped
175ml plain yoghurt
500g chicken breast fillets, cut into strips
3 tomatoes, finely diced
1 bunch spring onions, chopped
1 chilli, deseeded and finely chopped
1/3 cucumber, chopped
8 small kebab sticks, soaked in water to prevent them from burning
Skordalia dip, to serve
How To Make It:
Preheat oven to 180°C.
In a bowl mix the sachet of seasoning mix with the plain yoghurt and water until combined.
Thread the chicken fillet strips onto the kebab sticks then pour the tikka yoghurt mix over the kebabs and allow to marinade covered, in the fridge for 20 minutes.
Remove the rice sachet from the KNORR Rice Mates Chicken Tikka Curry box, and boil in lightly salted water until done, drain and then set aside to cool.
Once cooled mix the cooked rice with the lentils and 3 tablespoons of chopped coriander.
Place the kebabs in a preheated oven for 20 minutes and finish under the grill to brown.
While the kebabs are cooking mix the tomatoes, spring onion, chilli, cucumber and remaining coriander together to make the salsa.
Serve the kebabs on the lentil rice and top with salsa. Serve with skordalia dip, if desired.
SERVE WITH SKORDALIA DIP:
Blend together 1 cup mashed potatoes with 2 crushed garlic cloves, 2/3 cup olive oil, 2T vinegar, 1/2t lemon juice, salt and black pepper.