Chicken skewers Tandoori with snow peas and peas
easy
75 mins
75 mins
Ingredients
- 500 g Chicken filet
- 3-4 Stem(s) Lemongrass
- 1 tablespoon (approx. 8 g) fine composition for chicken Tandoori Indian style (1 bag 25 g)
- 50 g Whole milk yoghurt
- 1/2 TEASPOON Sugar
- 500 g Sweet peas
- 4 Shallots
- 1 red chilli pepper
- 200 g Long grain and wild rice mixture
- 7-10 Tbsp Salt
- 20 g Butter or margarine
- 150 g frozen young peas
- 175 ml Vegetable broth (instant)
- 3 TABLESPOONS Oil
Directions
- 1
Wash the chicken fillets, dab dry and cut lengthwise into thin strips. Halve the lemon grass and cut the halves again lengthwise. Place 2 meat strips on each lemongrass skewer in a wavy pattern. Mix tandoori seasoning, yoghurt and sugar. Brush the meat with the marinade and refrigerate for at least 30 minutes.
- 2
Wash, clean and drain the mangetouts. Peel shallots and cut them into slices. Clean the chilli pepper, cut lengthwise, remove seeds and cut into fine rings. Put rice mixture into 450 ml boiling salted water, cover and let it swell at low heat for about 20 minutes. In the meantime heat the fat in a pot and brown the shallots in it. Add the chilli, sugar snap peas and frozen peas and sauté briefly. Season with a little salt and pour on broth. Bring to the boil, cover and cook for 5-8 minutes. Heat oil in a frying pan and fry chicken skewers in it over medium heat while turning for 4-5 minutes.
- 3
Add the chilli, sugar snap peas and frozen peas and sauté briefly. Season with a little salt and pour on broth. Bring to the boil, cover and cook for 5-8 minutes. Heat oil in a frying pan and fry chicken skewers in it over medium heat while turning for 4-5 minutes. Pour the finished rice into 4 greased cups or ramekins and turn out onto plates. Serve with vegetables and chicken skewers
Nutrition Facts
580 kcal
59 g
21 g
39 g
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