Indian chicken skewers with broccoli and rice

Name: indian chicken skewers with broccoli and rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g basmati rice; 400 g free range chicken diptych; 1 el traditional olive oil; 1 tl garam masala; 500 g Broccoli; 1 cucumber; 7,5 g fresh fresh mint; 170 g YoGood Greek yogurt; 15 g fresh coriander; 1 lime

Chicken beautifully marinated with a garam masala spice mixture. With a fresh and mild yoghurt sauce and fragrant basmati rice.

Ingredients

Kitchen Stuff

8 satepper
1 grill pan
1 coarse grater

Directions

Cook the basmati rice cooked according to the instructions on the package. Drain, put back in the pan and leave with the lid on the pan until use.
Meanwhile, put the chicken breast tips in a bowl and scoop with the oil and the garam masala. Baste the chicken strips on the satéprikkers.
Heat the grill pan and grill the skewers in 10 min. Brown and done. Times regularly.
Meanwhile, bring a layer of water to a boil in a pan. Divide the broccoli into florets, peel the stem and cut into slices.
Boil the broccoli in 4 minutes until al dente and drain.
Meanwhile, peel the cucumber, cut in half lengthwise and scrape out the seeds with a spoon.
Grate the cucumber on a coarse grater and let it drain into a sieve. Remove the leaves from the sprigs of fresh mint and cut finely.
In a bowl, mix the yogurt, fresh mint and grated cucumber into a yoghurt sauce (raita). If necessary, season with salt.
Slice the coriander. Clean the lime, grate the green skin and squeeze the fruit.
Spoon the coriander and the lime zest and juice through the rice. Serve the chicken skewers with the rice, broccoli and raita.