Chicken Satay Kebabs
with Basmati Rice and Cucumber Salad
Despite satay originating from Indonesia, it is also incredibly popular in the Netherlands (our Dutch menu planning guru Renée LOVES it)! So André (in honour of Renée) created this delicious dish... mildly curried chicken skewers with a zesty cucumber salad and nutty satay sauce. YUM.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Coriander
12.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Peanut Butter
260
Diced Chicken Breast
1
North Indian Style Spice Mix
1
Lime
½
Red Onion
150
Basmati Rice
1
Star Anise
1
Bamboo Skewers
½
Cucumber
(May contain Celery)
Not included in your delivery
300
Water for the Rice
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. Pop the diced chicken into a mixing bowl and add half the curry powder and a glug of oil. Grate in half the lime zest and mix well, making sure that your chicken is well coated. Halve and peel the onion, then cut each half into quarters. Separate the layers of the red onion.
When the water is boiling, add the star anise and rice to the pan. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam. Meanwhile, thread one piece of chicken onto a skewer and follow it with a piece of red onion. Repeat this process until all of your chicken and red onion is used. You want two skewers per person.
Heat a frying pan on high heat and add a glug of oil. When the oil is hot, cook the chicken skewers for 2-3 mins on each side. TIP: You want them to be golden brown so do this in batches if necessary. Transfer the kebabs to a baking tray and pop in your oven for 12-15 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
While the chicken cooks, trim the cucumber then quarter lengthways, and chop widthways into small pieces. Pop the chopped cucumber into another mixing bowl. Roughly chop the coriander (stalks and all) and add to the bowl. TIP: If you're a coriander fan, add the whole bunch! Add half the lime juice and the soy sauce and mix well. Taste and add a little sugar if it needs sweetening.
In a small bowl mix the remaining curry powder with the peanut butter. Stir in the remaining lime juice and the water for the sauce (see ingredients for amount). TIP: The consistency of the satay sauce should be similar to double cream, so add another splash of water if necessary. Season with a pinch of salt.
Once the rice has finished cooking, remove the star anise and fluff up the rice with a fork. Season to taste with salt and pepper. To serve, spoon a generous amount of rice in the centre of a plate and top with the cucumber salad. Place the chicken satay kebabs on top and finish with a drizzle of the satay sauce. Enjoy!
