Chicken tandoori on the skewer

Name: chicken tandoori on the skewer
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cm fresh ginger bag of 150 g; 15 g fresh coriander tray; 2 chicken breast; 1 el Indian curry paste; 4 el mild yogurt; 300 g basmati rice; 2 el sunflower oil; 600 g frozen garden peas pack 450 g

Indian chicken tandoori on the skewer with basmati rice, coriander and garden peas.

Ingredients

Kitchen Stuff

1 satay prickers

Directions

Peel the ginger and cut finely. Cut half of the coriander leaves fine.
Cut the chicken fillets into 2 bars each. Mix the ginger with the curry paste, yogurt, finely chopped coriander and pepper and salt.
Add the chicken and leave to marinate for 20 minutes at room temperature. Meanwhile, cook the rice according to the instructions on the package.
Thread the chicken on the skewers. Heat the oil in a frying pan and fry the chicken in 8 min. Until done. Times regularly.
Meanwhile cut the rest of the coriander roughly. Cook the garden peas in 3 min. Until done, drain and mix with the rice and coriander.
Serve the chicken tandoori with the garden pea rice. Bon appétit! .