I’m not the biggest chicken eater in the world, I guess I’m often disappointed as it can often be served in a very boring and plain way, whereas beef, pork and fish are more often bursting with natural flavour and require little work. However, these chicken skewers have me back on the wagon. I recently got a copy of the Rick Stein India cookbook which is incredible, it reminds me of the vivid colours and smells I experienced when I visited Mumbai a few years ago, the pictures in the book are are incredible and after trying a few of his dishes, I can say the recipes seem to be too.
I decided to make my own rice (not traditionally Indian at all) to go with it which I was really pleased with, it was bursting with flavour and colour, I’ll definitely make it again. I also plopped a dollop of yoghurt on top of my kebabs, as who can resist something little saucy? I’ve probable made the dish a lot less authentically Indian than Rick’s original recipe but I was working with what I had in my fridge and my own personal tastes. I was delighted with the results though, and ended up making the exact same dish again the following night!
I left out the coconut cream and double cream from Rick’s original recipe as I didn’t have it in the fridge, I also only marinated the whole lot of ingredients together for 30 minutes rather than he did in stages for a few hours, I’d say this would be ever better if marinated overnight.
4 chicken breasts diced into equal sized pieces
Juice 1 lime
75g grated fresh ginger
2 red chilis finely chopped
4 tbsp natural yoghurt
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cardamom
2 tbsp vegetable oil
Mango Fried Rice
1 to 1.5 cups of basmati rice
4 tbsp soya sauce
1 large mango diced
1 tbsp oil
Juice of 1 lime
1 handful of de-shelled and chopped pistachio nuts
Greek Yoghurt (1 tbsp per person)
Extra chopped pistachios
- Mix the chicken, lime juice, chillies, ginger, yoghurt, salt, pepper and cardamom in a bowl either overnight or 30-60 minutes. (Rick suggested marinating the chicken in the lime juice, ginger and chilli first for 15 minutes before adding the yoghurt etc, this probably helps it soak up more flavour so I suggest trying that, I was just caught for time for threw it all together at once.)
- Add your rice to a pot of boiling water and bring to the boil for a few minutes, and then reduce to simmer for about 20 minutes or until cooked through. When cooked drain and set aside.
- Thread your pieces of chicken together on to a wooden skewer (I soak my wooden skewers in water first so they don’t burn), and place onto a piece of tinfoil on top of a baking tray, drizzle with a little oil and pop under the grill turning every 3-4 minutes. They should be cooked in around 12-15 minutes depending on the heat of your grill and size of your chicken pieces.
- When your chicken is almost done, throw your rice into a frying pan with the lime juice, mango, pistachios and oil, and fry for about 5 minutes.
- Serve your chicken skewers on top of a bed of the fried rice and top with a little spoon of yoghurt and some more chopped pistachios.