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£2.30/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the grill to high and soak 8 wooden skewers in cold water, or use metal ones. Line a baking tray with foil. Cook the rice according to pack instructions. Put the marinade in a large bowl and combine with 50g of the yogurt. Add the chicken and mix until thoroughly coated.
Thread the chicken onto the skewers, put onto the tray and grill for 15 minutes, turning halfway through, or until the chicken is cooked, the juices run clear and there is no pink meat.
Meanwhile, make the salad by combining the tomatoes, onion, chilli, coriander, chaat masala and lemon juice. Season and serve alongside the chicken skewers with the rice and the remaining yogurt.
To mellow the taste of raw red onion, put the slices in a bowl and cover with cold water. Soak for 10 minutes before draining thoroughly and adding to the salad.
Typical values per serving when made using specific products in recipe
Energy | 1,808kJ/ 430kcals |
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Fat | 15g |
Saturated Fat | 4.9g |
Carbohydrates | 40g |
Sugars | 6.4g |
Fibre | 3.2g |
Protein | 32g |
Salt | 1.1g |
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