Tandoori Chicken With Coconut Bananas - cooking recipe

Ingredients

1 lb boneless skinless chicken thighs, cut into cubes
1/4 cup tandoori paste
1 tbsp yogurt
8 None wooden skewers, soaked in water
2 cups cooked long-grain rice, kept warm
1 None mango, peeled, pitted and diced
2 tbsp chopped fresh parsley
2 None green onions, chopped
None None Mango chutney, to serve
None None FOR THE COCONUT BANANAS
2 None bananas, chopped
1/4 cup flaked coconut, toasted

Preparation

Combine chicken, tandoori paste and yogurt in a large bowl; mix well. Let stand 20 mins to marinate. Thread chicken onto skewers.
Heat a grill pan on high heat or preheat the grill to medium-high. Cook for 10-12 mins, turning, until chicken is cooked through.
Meanwhile, toss warm rice, mango, parsley and onions in a large bowl.
For the coconut bananas, combine bananas and coconut in a medium bowl, tossing to coat.
Arrange skewers on a bed of rice salad. Serve with coconut bananas and mango chutney.