Indian Chicken Kebabs with Curried Cauliflower Rice

In a bowl, mix together a quarter of the coconut milk and the curry paste.

Chop the red onion and green capsicum to use for the chicken skewers.

Chop the chicken breast into small chunks for the skewers.

Marinade the chicken in the curry-coconut mixture.

Finely chop or grate the cauliflower into a rice-like consistency or alternatively pulse in a blender.

Thread the marinaded chicken, capsicum and onion onto skewers.

In a frying pan, add the cauliflower rice and half the olive oil until the cauliflower is slightly golden in colour and softened.

In a large frying pan add the remaining olive oil over high heat.

Add the skewers to the pan and cook until well done

Gradually stir the remaining coconut milk, curry powder and spinach through the cauliflower rice mixture.

Season the curried-coconut rice well with salt and pepper.

Distribute the rice among serving plates.

Remove the chicken skewers from the heat.

Distribute the chicken skewers among serving plates and serve alongside the curried rice.