Chicken Satay

CHICKEN SATAY WITH COCONUT RICE

By Ying Bower

Ingredients:

Chicken and Marinade: 2 large chicken breast fillets 1/4 cup of coconut milk 1 tsp of curry powder 1 tsp of ground coriander seed 1/2 tsp of salt 1 tbsp of soy sauce

Rice: 1-1/2 cups of Basmati rice 1 can of good quality coconut milk 1 tsp of salt

Satay Sauce: 1 tbsp of peanut better 1/3 cup of coconut milk 1/2 tbsp of red curry paste 1/2 tbsp of soy sauce 1 tbsp of brown sugar Method:

For the rice: Rinse the rice a few times through a sieve to wash away excess starch, then drain off all the water. Add the coconut milk and salt, stir it all together then cook for 15 to 20 minutes or until the rice is cooked to your taste.

For the chicken breast fillets: Mix together in a bowl all the ingredients for the marinade till they are well blended.

For the Satay Sauce: Heat the coconut milk in a pan over a medium heat until it just starts to bubble. Stir in the red curry paste and cook the mixture for two minutes. Add the peanut butter, soy sauce and sugar, then cook the sauce for 5 minutes until all the ingredients are well combined. Take it off the heat, serve and enjoy!