SATAY CHICKEN SKEWERS
SERVES 4 / PREP+ COOK / TIME: 20 MINS
CHICKEN
5ml (1t) curry powder
2,5ml (½ t) onion powder
2,5ml (½ t) garlic powder
1,25ml ( ¼t) ground cumin
1,25ml ( ¼t) ground chilli
30ml (2T) peanut oil
900g (12) chicken tenderloins
PEANUT SAUCE
1 large onion, grated
10ml ( 2t) crushed ginger
250ml (1c) coconut cream
180ml (¾ c) crunchy peanut butter
30ml (2T) sweet chilli sauce
30ml (2T) light soy sauce
60ml ( ¼c) crushed roasted peanuts
1 pkt ( 450g) microwave white rice
TO SERVE
1 long cucumber, sliced into thin ribbons fresh coriander, and lime wedges (optional)
Heat an oiled char-grill plate (or grill pan or barbecue).
1 Chicken Combine the spices and half the oil in a bowl and season the chicken. Thread the chicken onto 12 skewers and cook for 3 minutes each side or until cooked through.
2 Sauce Heat the remaining oil in a small saucepan and cook the onion and ginger until the onion softens. Add the coconut cream, peanut butter, sauces and peanuts and simmer for 1 minute. Stir often.
3 Cook the rice according to the packet directions. 4 To serve Serve the chicken skewers with the rice, peanut sauce and cucumber ribbons. Top with coriander and serve with lime wedges, if using.