Tandoori Chicken Skewers With Coconut Bananas

• 1 lb chicken thigh fillets, trimmed, cubed
• 1/3 cup tandoori paste
• 1 tbsp plain yogurt
• 14 oz long grain rice, cooked, drained
• 1/2 cup chopped fresh parsley leaves
• 2 None spring onions, chopped
• None None mango chutney, to serve
• -1 None Coconut Bananas
• 2 None bananas, chopped
• 1/4 cup desiccated coconut

1. Coat chicken in tandoori paste and yogurt. Cover and chill for 20 mins. Thread onto 8 soaked bamboo skewers.
2. Preheat a grill pan or frying pan over high heat. Cook chicken for 10-12 mins, turning, until cooked through.
3. In a large bowl, combine warm cooked rice with parsley and onions.
4. To make the coconut bananas, combine bananas and coconut, tossing to coat.
5. Serve chicken with rice, bananas and chutney.

chicken thigh, tandoori paste, yogurt, long grain rice, parsley, spring onions, mango, coconut bananas, bananas, coconut

Taken from recipes-plus.com/api/v2.0/recipes/34235 (may not work)