Spiced chicken skewers with herby rice recipe

Method

1. Combine the chicken, curry paste and 2 tbsp of the yogurt in a non-metallic bowl and set aside to marinate for 15 minutes.
2. Meanwhile, heat the oil in a large pan over a medium heat and cook the onion until just beginning to brown. Add the cumin, turmeric and rice and stir well.
3. Add 450ml (3/4pt) water, cover, and simmer for 10 minutes. Turn off the heat and add the spinach. Cover and leave to rest for 5 minutes. Stir through the coriander and lemon juice.
4. Thread the cubed chicken onto 4 skewers (if wooden soaked for 15 minutes). Put a griddle pan over a high heat until smoking hot. Put the skewers on the griddle and cook for 6-8 minutes, turning every 2 minutes, or until cooked through and no pink meat remains.
5. If cooking on a barbecue, place onto the barbecue on a medium/high heat. Cook for 5-6 minutes; turning regularly until they are cooked through and no pink meat remains.
6. Serve the chicken with the rice and the remaining yogurt.

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