Chicken Skewers with Rice and Curry Tomato Sauce

For the chicken skewers with rice and curry tomato sauce, wash the chicken breasts, pat dry well and cut into bite-sized pieces. Peel the onions and cut into 8 pieces.

Wash the zucchini and also cut into bite-sized pieces. Clean the mushrooms, wash the peppers and cut them into bite-sized pieces, also wash the cocktail tomatoes and cut them in half.

Thread all ingredients alternately onto skewers.

For the marinade, mix all ingredients together in a small cup. Place the skewers in a shallow dish and brush well with the marinade.

Let everything marinate for at least 1 hr. Then put the skewers on a rotating rack and let them rotate in the hot air fryer at 230 °C for 15 minutes.

In the meantime, for the sauce, clean the onion and garlic clove, chop coarsely and place in the Thermo-Mix stove. Chop everything briefly on the highest setting. Add the strained tomatoes.

Cook at 90 °C for a total of 10 minutes on speed 1. In the last 2 minutes, add the spices and tomato paste.

Cook the rice in the rice stove. Arrange the rice, skewers and curry tomato sauce on a plate.

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