| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Chicken, Indian | 6 | Servings |
INGREDIENTS
| 1 | c | Yogurt, plain |
| 1/4 | c | Cilantro, fresh chopped |
| 2 | T | Lemon juice |
| 1 | T | Ginger, fresh grated |
| 1 | Garlic clove, minced | |
| 2 | t | Paprika |
| 1 | t | Curry powder |
| 1/2 | t | Cumin, ground |
| 1/2 | t | Coriander, ground |
| 1/4 | t | Cayenne pepper |
| 1 | lb | Chicken breast, skin/boned |
| well trimmed cut in 1" | ||
| cubes | ||
| 1 | lb | Cauliflower, cut into |
| florets | ||
| 2 | Pepper, red bell cut into | |
| 1" pieces | ||
| 8 | Bamboo skewers, soaked in | |
| water 30 minutes |
INSTRUCTIONS
Puree first ten ingredients in blender or processor. Pour 1/4 c yogurt mixture into small bowl, cover and chill. Pour remaining mixture into medium bowl; add chicken and toss to coat. Cover and chill at least one hour and up to 24 hours. Cook cauliflower in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Add cauliflower to 1/4 c yogurt mixture and toss. Thread red bell peppers, chicken and cauliflower on skewers. Prepare barbecue (medium heat). Grill until chicken is cooked through, about 7 minutes per side. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 2.5mg
Sodium: 55.1mg
Potassium: 453.6mg
Carbohydrates: 10.4g
Fiber: 2.9g
Sugar: 6.2g
Protein: 4.3g