Chicken Satay

1. 1

   Thread the chicken cubes onto bamboo skewers. Next, mix the curry powder and oil in a shallow bowl. Place the chicken skewers in the sauce and turn to coat thoroughly.

2. 2

   To make the peanut sauce, combine the coconut cream, peanut butter, garlic and ketjap manis in a small saucepan. Simmer over a low heat for 3-5 mins, until fragrant.

3. 3

   Meanwhile, cook the chicken skewers in a large non-stick frying pan for 4 mins each side, until cooked through. Serve on rice with peanut sauce and cucumber salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.