Chicken Satay Kebabs Q3_Family

When the water is boiling, add the rice and star anise to the pan. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins. 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 your oil is hot, cook your chicken skewers for 2-3 mins on each side. You want them to be nice and golden-brown so do this in batches if you need to. Transfer your skewers to a baking tray and pop in your oven for 12-15 mins. Tip: The chicken is cooked when the centre is no longer pink.

Whilst your chicken cooks, chop the pointy ends off the cucumber and cut lengthways into quarters. Cut each quarter in half lengthways again, then chop these strips into small cubes. Pop your chopped cucumber into a bowl. Roughly chop the coriander and add to the bowl. Tip: If you're a coriander fan, add the whole bunch!  Add half the lime juice and soy sauce and mix well. Season to taste.

In a small bowl mix your 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.