Full of mouth-watering spices, these chicken masala skewers will see everyone running to the dinner table.
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Combine rice, turmeric, ½ cup (125ml) coconut milk and 1 cup (250ml) water in a medium saucepan over high heat. Season and bring to the boil. Reduce heat to low and cook, covered, for 12 mins or until liquid is absorbed and rice is tender. Set aside, covered, for 5 mins to steam.
Meanwhile, combine the chicken, tikka masala paste and remaining coconut milk in a medium bowl. Season. Thread the chicken mixture onto 8 metal or soaked bamboo skewers.
Heat a barbecue or chargrill on medium-high. Cook the skewers, turning occasionally, for 8 mins or until cooked through. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest.
Combine the onion, lemon zest and lemon juice in a large bowl. Season. Set aside for 5 mins to soak. Add the cucumber, coriander and mint and toss to combine.
Spoon turmeric rice and cucumber mixture among serving plates. Top with the skewers. Serve with the naan bread, yoghurt and mint leaves.
COOK. STORE. SAVE.
Use it up: The leftover coconut milk gives you a great excuse to bake our Lime, Vanilla and Coconut Cupcakes.
Smart swap: To save at the checkout, swap the chicken thigh fillets for a whole chicken – coat with the tikka masala and coconut milk, then place in a baking dish and bake at 180°C for 2 hours or until cooked through. Serve with rice and cucumber mixture.