Love an Indian-inspired dish but don’t always feel like a curry? Well, we have your taste buds covered – grilled spiced chicken, curried eggplant, rice and a fresh coriander and yoghurt sauce that brings it all together!
This Week
9 Dec - 15 Dec
Indian Spiced Chicken Skewers, Eggplant and Rice with Coriander and Yoghurt Sauce
- Under 1 hour
- 4
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Meal Prep Guide
Make the coriander and yoghurt sauce (store in an airtight container in the fridge)
Ingredients
- 1 cup coriander
- ½ cup greek yoghurt
- 1 small clove garlic
- 1 lemon (juice)
- 1 Tbsp olive oil
Method
- Add all of the ingredients to a blender or food processor and blend until smooth and creamy.
Tips
- If you have a BBQ, we recommend cooking the eggplant and the skewers on the BBQ, just cut the eggplant into rounds instead of wedges.
- When cooking the skewers, a good way to know when they are ready to turn is when they are no longer sticking to the griddle pan or BBQ.
Shortcuts
- Swap the skewers for roasted chicken thighs – roast them in the same marinade for 35 minutes or alternatively you can pan fry the chopped chicken pieces.
Shortcuts
Vegetables
- Swap out the eggplant for zucchini.
- Stir some finely diced cucumber to the coriander and yoghurt sauce.
- Add some fresh mint to the coriander and yoghurt sauce.
Protein
- For a vegetarian option swap out the chicken for halloumi or paneer coated in a little curry powder and pan-fried in some butter or olive oil.
- Swap out the chicken for prawns.
Ingredients
Indian Spiced Chicken Skewers
Note – if you’re short on time keep chicken thighs whole and roast at the same time as the eggplant, approx 35 minutes.
- 600g chicken thighs (cut into bite-size pieces)
- 3 Tbsp olive oil
- ¼ cup coriander (finely chopped)
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
- 1 Tbsp curry powder
- 1 tsp garam masala
- 6-8 metal or wooden kebab skewers (if using wooden soak for at least 30 minutes in water)
Roasted eggplant
- 2 large eggplants (cut into wedges)
- 1 tsp curry powder
- 1 tsp coconut or brown sugar
- Olive oil
- Salt and pepper
Coriander and yoghurt sauce
- 1 cup coriander
- ½ cup greek yoghurt
- 1 small garlic clove
- 1 lemon (juice)
- 1 Tbsp olive oil
Rice
- 1 ½ cups basmati rice
Method
- Preheat the oven to 200 degrees fan bake.
- While the oven is coming to temperature, marinate the chicken thighs. Add the olive oil, garlic and spices to a large bowl, add the chopped chicken thighs and toss well to coat. Thread the chicken onto skewers and pop in the fridge until ready to cook.
- Add the eggplant wedges to a baking tray and sprinkle over the curry powder, drizzle over a generous amount of olive oil and toss well to make sure each piece is coated in olive oil and spices; season with salt and pepper and pop in the oven to cook for 30-35 minutes. When the eggplant is nearly cooked, sprinkle over the coconut sugar for the last couple of minutes.
- To make the sauce, simply add all of the ingredients to a blender or food processor and blend until smooth and creamy.
- Cook the rice as per packet instructions.
- Time to cook the chicken, heat a griddle pan or BBQ to a high heat. Cook the chicken for 5-7 minutes on both sides or until golden brown and cooked through.
- Once everything is ready you can assemble, add some rice to each plate and top with the roasted eggplant, chicken skewers and pour over the coriander and yoghurt sauce.
Variations
Vegetables
- Swap out the eggplant for zucchini.
- Stir some finely diced cucumber to the coriander and yoghurt sauce.
- Add some fresh mint to the coriander and yoghurt sauce.
Protein
- For a vegetarian option swap out the chicken for halloumi or paneer coated in a little curry powder and pan-fried in some butter or olive oil.
- Swap out the chicken for prawns.
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