1/2 cup yogurt -- plain
1/4 teaspoon curry powder
1/4 teaspoon ginger
1-1/2 pounds chicken breast
3 cups rice -- cooked
2 green onions -- sliced
1 teaspoon garlic -- minced
1/4 teaspoon chili powder
1/4 teaspoon salt
6 skewers
1 tomato -- large, chopped
parsley
Instructions:
Mix yogurt, garlic and spices. Marinate in refrigerator at least 6
hours, turning occasionally. Soak bamboo skewers for 1 hours. Drain
and discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes
on grill, turning twice. Toss rice with tomato and green onions. Serve
skewers over rice.
