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Saturday, September 27, 2008

Coconut Chicken Kebabs Recipe

Recently I went to a barbecue luncheon where the hostess served up these delicious chicken kebabs that were dipped in coconut and garam masala. Naturally I asked her for the recipe so I could share it with you on my site. these are so easy to do and a little different than the normal chicken kebabs that we uaually have. Don't forget to soak your skewers in water first to stop them burning when in the oven or on a grill (if prefered).

12 chicken tenderloins
12 bamboo skewers
2 eggs - lightly beaten
2 cups shredded coconut
1 heaped teaspoon garam masala (an indian spice)
Olive oil spray

Preheat oven to 200C.
Thread the chicken, lengthways onto skewers.
Break eggs onto shallow dish or plate and whisk lightly with a fork.
Mix the coconut and garam masala together on a plate or shallow dish.
Dip the chicken kebabs into egg first, then the coconut mix.
Spray with olive oil.
Place on oven trays lined with alfoil.
Cook in the oven for around 15 minutes or until a nice golden brown colour and cooked through.
Serve with almond pilaf and some sweet mango chutney.

1 1/4 cups long grain rice
1 1/2 cups chicken stock
270ml can coconut milk or lite coconut cream
1/4 cup slivered almonds that have been toasted in oven first
Some fresh coriander leaves.

Put rice, stock and coconut milk in a large saucepan and bring to the boil.
Simmer, covered for around 10 minutes.
Remove from heat and let stand for another 10 minutes.
Stir in the toasted almonds and coriander leaves.