Chicken Satay Kebabs with Basmati Rice
and Cucumber Salad
A great summer dish, mildly curried chicken skewers with a zesty cucumber salad and nutty satay sauce.
The quantities provided above are averages only.
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
4
British Chicken Breasts
1
Malay Curry Powder
2
Lime
1
Red Onion
8
Bamboo Skewers
2
Basmati Rice
1
Star Anise
1
Cucumber
(May contain traces of: Celery)
1
Coriander
1
Soy Sauce
(Contains: Cereals containing gluten, Soya)
4
Peanut Butter
(Contains: Peanut May contain traces of: Nuts)
Not included in your delivery
700
Water
Nutritional information
Utensils
Instructions
Cut the chicken breast into 2½cm cubes, pop into a mixing bowl and add half of the Malay spice mix and a glug of oil. Grate in half the lime zest and mix well making sure that your chicken is well coated. Cut the red onion in half, peel, and then cut each half into quarters. Separate the layers of the onion and get ready to make your skewers!
Start by threading one piece of chicken onto the skewer and follow it with a piece of red onion. Continue this process until all of your chicken and red onion is used. You want two skewers per person.
Before you cook your chicken skewers, pre-heat your oven to 200 degrees. Put the water specified in the ingredient table in a pot and bring to the boil over high heat. When your water is boiling, add the basmati rice, star anise and a generous pinch of salt. Reduce the heat to low and cook for 10 mins with the lid on. After 10 mins, remove from the heat and leave to finish cooking for a further 10 mins with the lid on.
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 chicken 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 you can make your cucumber salad. Chop the pointy ends off the cucumber and cut lengthways into quarters. Scrape out the seeds with a spoon and then cut each quarter in half lengthways again. Chop these strips into 1cm cubes. Pop your cucumber into a bowl. Roughly chop the coriander and add to the bowl. Add half the lime juice and soy sauce and mix well.
Next, make your satay sauce. In a small bowl mix your remaining Malay spice mix with the peanut butter. Stir in your remaining lime juice and the water listed in the ingredients. 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.
When your rice has finished cooking, remove your star anise and fluff up your rice with a fork.
To serve, spoon a generous amount of rice in the centre of a plate and top with your cucumber salad. Serve your chicken skewers on top and finish with a drizzle of your satay sauce over your chicken. ENJOY!
Explore Similar Recipes
