Curry Marinated Chicken (Fancy or Lazy - Your choice!)

This is a yummy marinade that keeps chicken moist and is a nice change from regular BBQ sauce when you are grilling. What can I say.....I took the lazy way out and used full chicken breasts so my picture doesn't match what the actual finished meal should look like.....so sorry!! It was one of those days! Here is the "good" fancier version of the recipe!
The Grocery List:

• 1/2 cup light mayonnaise
• 1 tsp minced garlic
• 1 tbsp curry powder
• 1/2 tsp ground ginger
• 1 1/2 lbs skinless, boneless chicken breast halves, cubed
  
• 1 1/2 cups basmati rice
• 3 cups of water
  
• 8 oz fresh mushrooms
• 1 plum tomato, diced (optional)
• 2 or 3 green onions, chopped (optional)
• skewers

Cooking it Up:

In a large freezer bag, mix the mayonnaise, garlic, curry power, chili powder, and ginger. Place the chicken in the mixture, seal the bag removing as much air as possible. Squish chicken around until well coated. Refrigerate over night or for a minimum of 2 hours.
Preheat BBQ on medium-high heat.

In a large deep (very large is best so it doesn't boil over!) microwave safe dish, combine rice and water. Cover and cook on full power for 10 minutes. When that 10 minutes is up, reset microwave and continue cooking rice for 10 minutes on half power. No need to open the microwave in between the two.

Discard marinade, thread chicken and mushrooms onto skewers (alternate between chicken and mushrooms).

Lightly oil the grill, grill skewers turning often for 8-10 minutes or until chicken is fully cooked.

Serve skewers over rice and sprinkle diced tomato and green onion on top as the garnish.

Serves 4-6.