Spicy Malaysian chicken kebabs

Recipe from: 9/1/2009 12:00:00 AM

Ingredients 8
Servings 1
Minutes 15


Serving Change
  • 0
    1/4 cup fat-free plain yoghurt
  • 0
    1/4 cup reduced-oil mayonnaise
  • 0
    3 tbsp finely chopped onion
  • 0
    1 tsp ginger
  • 0
    1 tsp curry powder
  • 220
    boneless, skinless chicken breasts, cut into 1-2cm strips
  • 0
    1 tsp paprika
  • 0
    1/4 tsp ground black pepper


In a small bowl, mix the yoghurt, mayonnaise, onion, ginger and curry powder.
Place the chicken in a medium bowl. Sprinkle with paprika and pepper. Toss until coated.
In a non-stick pan over medium heat, cook the chicken for four to five minutes. Stir in the yoghurt mixture. Cook, stirring, for two minutes. Serve over the rice.
Make it a meal
Drizzle two teaspoons olive oil over one cup cherry tomatoes and one cup diced butternut, season with salt and pepper and oven-roast until cooked. Mix two tablespoons pumpkin seeds with one cup cooked brown rice. Serve a portion of the curry on half a cup of rice with one cup roasted veg for an aromatic meal under 1 600kJ.
Per serving
1 587kJ, protein 38g, carbs 33g, fat 10g, saturated fat 3g, sodium 425mg, fibre 11g

Read more on: poultry  |  shallow-fry


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