Curry Chicken Kabobs with Coconut Turmeric Rice

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Ingredients – ½ cup coconut milk plus 4 tbsp divided –  Salt and Pepper –  1 tbsp Red Curry Powder –  ½ tsp  Turmeric –  1 lbs boneless skinless chicken breast cut into 1″ chunks –  1 lbs Small Sweet Peppers – 2 packages Village Harvest Coconut Turmeric Rice –  fresh cilantro –  naan for serving

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Instructions 1. Whisk the salt, pepper, turmeric, and red curry powder into ½ cup coconut milk. Pour into a resealable container. 2. Add the already cut chicken and allow to marinate in the refrigerator until ready to cook, up t0 8 hours.

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3. When ready to cook, clean and oil your grill grates and preheat the grill for indirect heat. 4. Remove  the chicken from the marinade and slide onto grilling skewers. Leave a bit of space between each piece of chicken to allow the hot air to  circulate. Discard the remaining marinade.

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5. Cook the chicken over the cooler side of the grill, 15-20 minutes, rotating as needed. 6. Meanwhile, toss the peppers on the grill and char to your liking, rotating as needed.

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7. In  an oven safe pan, toast the rice with the remaining 4 tbsp coconut milk  until heated through. Toss with fresh cilantro and set aside until  ready to serve. 8. Toast fresh naan over the grill, if desired

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9. Garnish the kabobs with fresh snipped cilantro, salt and pepper as desired. 10. Serve the kabobs, peppers, and rice family style, letting people fill their plates as needed.

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