Title: Chicken Curry Kabobs on Rice
Categories: Poultry Chinese
Yield: 6 Servings
| 1/2 | c | Yogurt, plain |
| 1/4 | ts | Curry powder |
| 1/4 | ts | Ginger |
| 1 1/2 | lb | Chicken breast |
| 3 | c | Rice, cooked |
| 2 | | Green onions, sliced |
| 1 | ts | Garlic, minced |
| 1/4 | ts | Chili powder |
| 1/4 | ts | Salt |
| 6 | | Skewers |
| 1 | | Tomato, large, chopped |
| | | Parsley |
Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours,
turning occasionally. Soak bamboo skewers for 1 hours. Drain and discard
marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning
twice. Toss rice with tomato and green onions. Serve skewers over rice.