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Chutney and Lime Kebabs with Curried Rice
Ingredients
1 (9-ounce) jar 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 rice, uncooked
Method
1. Combine chutney, lime juice, oil and 1 tablespoon curry powderin medium bowl. Add chicken; stir to coat. Cover; refrigerate for2 to 4 hours.
2. Prepare rice according to package directions, adding remainingcurry powder with water.
3. Preheat grill or broiler.
4. Alternately thread chicken and bell pepper pieces onto skewers;reserve marinade for basting. Grill or broil kabobs, turning onceand basting occasionally with reserved marinade for 10 to 15minutes or until chicken is no longer pink. Discard anyremaining marinade. Serve over warm curried rice.
Makes 4 servings.
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