Chutney and Lime Kabobs with Curried Rice
These curried chicken kabobs are great for grilling or broiling.
1 (9-ounce) jar CROSSE & BLACKWELL Hot Mango Chutney
1/4 cup lime juice (about 2 limes)
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon curry powder - divided use
1 pound boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces
2 medium red or green bell peppers, cut into 1 1/2-inch pieces
1 cup basmati, jasmine or other long grain rice, uncooked
- Combine chutney, lime juice, oil and 1 tablespoon curry powder in medium bowl. Add chicken; stir to coat. Cover; refrigerate for 2 to 4 hours.
- Prepare rice according to package directions, adding remaining curry powder with water.
- Preheat grill or broiler.
- Alternately thread chicken and bell pepper pieces onto skewers; reserve marinade for basting. Grill or broil kabobs, turning once and basting occasionally with reserved marinade for 10 to 15 minutes or until chicken is no longer pink. Discard any remaining marinade. Serve over warm curried rice.
Makes 4 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.