Finger lickin' chicken satay

Yield: 2 servings

Measure Ingredient
2 \N Spring onions
150 grams Thai jasmine rice
1 \N 225 gram pac small chicken fillets
1 tablespoon Garlic puree
2 tablespoons Dark muscovado sugar
1 teaspoon Ground coriander and cumin
½ teaspoon Turmeric
2 tablespoons Soy sauce
175 millilitres Coconut milk
50 grams Unsalted peanuts
1 teaspoon Thai red curry paste
\N \N Sunflower oil for cooking
\N \N Salt and pepper
1 small Cucumber

1 Add the rice to a pan of boiling salted water, bring to the boil and reduce the heat. Simmer for 10-12 minutes until cooked.

2 Trim the spring onions and cut into long thin strips. Plunge them into a bowl of iced water until they curl.

3 Squeeze 1 heaped tsp garlic puree into a non-metallic bowl. Add 1 tbsp sugar, coriander, turmeric and cumin.

4 Add half the soy sauce and stir in 2 tbsp coconut milk. Season with black pepper and stir until well combined.

5 Place the chicken fillet between two pieces of clingfilm and beat until fairly thin with a rolling pin. 6 Remove the clingfilm and slice the chicken into thin strips.

7 Heat a heavy based frying pan. Add the pieces of chicken to the marinade and stir to combine. Set aside for five minutes to allow the flavours to mingle.

8 For the Satay Sauce: Add the peanuts to the frying pan and toast for a few minutes, shaking the pan occasionally.

9 Transfer the toasted peanuts to a small food processor and squeeze in 1 tsp garlic puree. 

10 Add the Thai red curry paste and 4 tbsp coconut milk to prevent the mix from sticking. Blend until almost smooth and transfer to a small pan.

11 Heat a griddle pan. Add the remaining 6 tbsp coconut milk into the peanut mix with the remaining tbsp soy sauce and sugar, stirring to combine.

12 Bring to the boil, reduce the heat and simmer for 5-10 minutes or until reduced and thickened, stirring occasionally.

13 Inter-weave the pieces of chicken onto ten 10cm bamboo skewers. Brush the griddle pan with oil and add the skewers. Cook for 2-3 minutes on each side until tender and lightly charred.

14 Halve the cucumber lengthways for a garnish. Remove the rice from the heat and drain off the excess water through a sieve - quickly rinse under water, if necessary.

15 Press some rice into a lightly oiled small dariole mould, level off and place onto the serving plate.

16 Carefully remove the satay chicken from the griddle pan and place on the plate.

17 Spoon some satay sauce onto the plate and pour the rest into a small serving bowl. Place the spring onions and cucumber garnish onto the plate and serve.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.

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