Facebook Chicken Satay Skewers with Coconut Rice Recipe | The Spice Tailor

Chicken Satay Skewers with Coconut Rice

Satay is a street food classic and much loved by everyone in the Far East where mostly beef or chicken is marinated in a sweet savoury turmeric-laden marinade, grilled and then served with a sweet nutty peanut sauce. Our satay sauce sticks close to a classic Indonesian version as does this recipe except we pan fry the marinated chicken until succulent and lightly charred (but not dry), and serve alongside the satay sauce with some coconut rice on the side. It is a real crowd-pleaser of a meal. You can also do this with beef, tempeh, tofu or vegetables and can also grill them on skewers for the perfect, easy BBQ.
  • 2-3serves
  • 15mins prep
  • 20mins cook
Satay is a street food classic and much loved by everyone in the Far East where mostly beef or chicken is marinated in a sweet savoury turmeric-laden marinade, grilled and then served with a sweet nutty peanut sauce. Our satay sauce sticks close to a classic Indonesian version as does this recipe except we pan fry the marinated chicken until succulent and lightly charred (but not dry), and serve alongside the satay sauce with some coconut rice on the side. It is a real crowd-pleaser of a meal. You can also do this with beef, tempeh, tofu or vegetables and can also grill them on skewers for the perfect, easy BBQ.
Made with
Indonesian Peanut Satay

Indonesian Peanut Satay

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Ingredients

  • 1 pack of The Spice Tailor Indonesian Peanut Satay 
  • ¾ tsp. ground turmeric
  • 2 tbsp. neutral flavoured oil
  • 2 tsp. sugar, plus extra to taste
  • 1 tsp. salt 
  • 2 large garlic cloves, crushed
  • 1 lime, juiced
  • 5 boneless chicken thigh fillets, cut into 5 cm wide strips
  • 300g basmati or jasmine rice
  • 400ml tin coconut milk
  • 100ml water
You’ll also need 6 bamboo skewers.
Optional serving suggestion: Sliced cucumber, finely sliced red onion, finely sliced chilli (if you like the heat)

Method

  1. If using skewers, soak these in water for at least 30 minutes. 
  2. Mix together the turmeric, 1 tbsp. oil, sugar, ½ tsp. salt, garlic and lime juice in a bowl. Stir well, and adjust the seasoning to your liking. It should taste a bit salty at this point. Then add the chicken strips, and leave to sit for 30 minutes at room temperature (or longer in the fridge, but always bring chicken to room temperature before cooking).
  3. Whilst the chicken marinates, rinse the rice until the water runs clear. Add the rice, coconut milk and water to a pan along with a ½ tsp. of salt. Bring to a boil, and reduce to a simmer covering with a lid for 11-12 minutes, until cooked. 
  4. If using skewers, thread the chicken strips onto the skewers lengthways. Heat 1 tbsp. oil in a pan over medium heat, pop the chicken skewers (or un-skewered pieces) into the pan. Cook on each side for 3-4 minutes, or until completely cooked through and lightly charred. The internal temperature should be 74-75ºC *. Set aside to rest.
  5. Add the chilli from the pouch (if using) to the pan and cook for 10 seconds before adding the lime leaves and both pouches of sauce and bring to a simmer. Taste and adjust with sugar if you like your satay sauce sweeter.
  6. Serve the chicken and rice with the sauce and some sliced cucumber for a bit of crunch and freshness!
* If using a barbecue, soak some skewers in water for at least 30 minutes, ideally overnight. When ready to cook, pop 4-5 pieces of chicken onto each skewer, leaving a small gap between each piece to allow an even cook. Pop the skewers onto the barbecue and turn every 4 minutes until cooked through.

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