Creamy chicken satay recipe

1. 1

   Light your barbie or preheat the grill to its highest setting.

2. 2

   If using wooden skewers, soak in water for 30 minutes.

3. 3

   Cube the chicken into 2-3cm chunks and rub with oil and curry paste, leaving to marinate for a while.

4. 4

   Peel and finely chop the onion and garlic and fry in a saucepan with a shot of vegetable oil until soft and sweet.

5. 5

   Thread the chicken pieces onto 8 skewers and stack on a plate.

6. 6

   Scoop the peanut butter out of its jar and add to the onions with the coconut milk and the remainder of the marinade.

7. 7

   Combine and simmer gently until it starts to thicken.

8. 8

   Cook the rice in a large pan of salted water as per packet instructions until light and fluffy.

9. 9

   Grill the skewers under the hot grill or on the barbecue for about 6-7 minutes, turning occasionally.

10. 10

    Drain the rice and pile onto a large serving dish, top with the skewers and ladle over the sauce.

11. 11

    Sprinkle with freshly chopped coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.