Indian chicken skewer with spicy pilaf rice
Indian chicken skewer with spicy pilaf rice and spinach.
- 300 g chicken fillet
- 1 toe garlic
- 3 cm fresh ginger
- 1 tl chili powder
- 2,5 tl garam masala Indian spice melange, can 75 g
- 150 ml Greek yogurt (5% fat) pot 500 ml
- 4 el peanut oil
- 300 g basmati rice
- 550 ml boiling water
- 300 g fresh spinach
- 60 g unsalted butter or margarine
- 400 g tomato cubes
- 2 el fresh cream
Cut the chicken into cubes and baste the satéprikkers.
Slice the garlic. Peel and grate the ginger.
For the marinade, mix the garlic, ⅔ of the ginger, the chili powder, the garam masala and the yogurt.
Divide the marinade over the chicken, it must be covered all around. Cover and leave to marinate in the refrigerator for at least 2 hours.
Heat the oil in a pan. Add the rice and the rest of the ginger and garam masala and stir fry for 1 min.
Add the boiling water and stir. Turn down the heat and let cook with the lid on the pan for 15 minutes.
Meanwhile, heat the oil in a frying pan and stir-fry the spinach in portions for 3 minutes. Scoop out of the pan and drain in a colander.
In the meantime, heat the rest of the oil in the frying pan. Take the chicken skewers from the marinade. Keep the marinade.
Fry the skewers in 6 min. On high heat until golden brown and done. Times regularly. Keep covered warm.
Wipe the frying pan and heat the butter. Bake the tomatoes for 5 minutes on medium heat. Add the marinade and bring to the boil while stirring.
Remove the pan from the heat and add in portions the remainder of the butter and the whipped cream. Season with pepper and salt.
Spoon the spinach through the rice and serve with the chicken skewers and sauce. Yummy! .
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