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Chicken Satay
Day to day life is full of shortcuts. And the kitchen is no exception. If you want a tasty Malaysian dish that makes use of a few cheeky shortcuts then this chicken satay is it.
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Ingredients
- 4 chicken breasts
- shot of cooking oil
- 2 tbsp of balti curry paste (150g)
- 2 mugs of rice (400g)
- 1 large onion
- 3 cloves of garlic
- tin of coconut milk (400g]
- half a jar of crunchy peanut butter (250g)
- handful of fresh coriander
Recipe
cube the chicken into equal chunks and rub with the oil and curry paste, leaving to marinate for a while.
slice the onion and crush the garlic. Fry them in a saucepan until soft, golden and sweet.
thread chicken pieces onto 8 skewers (pre-soaked in water for 30 mins) and stack on a plate.
scoop the peanut butter out of jar, add to the onions with the coconut milk and the remainder of the marinade from the chicken.
boil rice in a large pan of salted water as per packet instructions until light and fluffy.
grill skewers under a hot grill or on the BBQ, turning occasionally.
drain rice and pile onto a plate, top with skewers and ladle over sauce.
sprinkle with freshly chopped coriander.
Serves 4
