Name: Spicy Malaysian chicken kebabs
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 0.00 0 yoghurt fat-free, plain; 0.00 0 mayonnaise reduced oil; 0.00 0 onion finely chopped; 0.00 0 ginger ground; 0.00 0 curry powder; 220.00 g chicken breast fillets strips; 0.00 0 paprika ground; 0.00 0 freshly ground black pepper

Recipe Disclaimer

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Ingredients (8)

0.00 0	yoghurt — fat-free, plain
0.00 0	mayonnaise — reduced oil
0.00 0	onion — finely chopped
0.00 0	ginger — ground
0.00 0	curry powder
220.00 g	chicken breast fillets — strips
0.00 0	paprika — ground
0.00 0	freshly ground black pepper

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Method:

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