Tandoori Chicken Skewers With Coconut Bananas - cooking recipe

Ingredients

1 lb chicken thigh fillets, trimmed, cubed
1/3 cup tandoori paste
1 tbsp plain yogurt
14 oz long grain rice, cooked, drained
1/2 cup chopped fresh parsley leaves
2 None spring onions, chopped
None None mango chutney, to serve
-1 None Coconut Bananas
2 None bananas, chopped
1/4 cup desiccated coconut

Preparation

Coat chicken in tandoori paste and yogurt. Cover and chill for 20 mins. Thread onto 8 soaked bamboo skewers.
Preheat a grill pan or frying pan over high heat. Cook chicken for 10-12 mins, turning, until cooked through.
In a large bowl, combine warm cooked rice with parsley and onions.
To make the coconut bananas, combine bananas and coconut, tossing to coat.
Serve chicken with rice, bananas and chutney.