Tandoori Chicken With Coconut Bananas

• 1 lb boneless skinless chicken thighs, cut into cubes
• 1/4 cup tandoori paste
• 1 tbsp yogurt
• 8 None wooden skewers, soaked in water
• 2 cups cooked long-grain rice, kept warm
• 1 None mango, peeled, pitted and diced
• 2 tbsp chopped fresh parsley
• 2 None green onions, chopped
• None None Mango chutney, to serve
• None None FOR THE COCONUT BANANAS
• 2 None bananas, chopped
• 1/4 cup flaked coconut, toasted

1. Combine chicken, tandoori paste and yogurt in a large bowl; mix well. Let stand 20 mins to marinate. Thread chicken onto skewers.
2. Heat a grill pan on high heat or preheat the grill to medium-high. Cook for 10-12 mins, turning, until chicken is cooked through.
3. Meanwhile, toss warm rice, mango, parsley and onions in a large bowl.
4. For the coconut bananas, combine bananas and coconut in a medium bowl, tossing to coat.
5. Arrange skewers on a bed of rice salad. Serve with coconut bananas and mango chutney.

chicken thighs, tandoori paste, yogurt, wooden skewers, rice, mango, parsley, green onions, mango, coconut, bananas, flaked coconut

Taken from recipes-plus.com/api/v2.0/recipes/33588 (may not work)