Peanut Satay Chicken Skewers with Coconut Rice & Slaw

Steps

1. Soak skewers in cold water. Bring a full kettle to the boil.
2. Combine rice, boiling water measure, coconut milk and a pinch of salt in a medium pot and bring to the boil. Once boiling, stir and cover with a lid. Reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
3. Pat chicken dry and dice 2cm. Toss with coriander curry blend and season with salt. Thread 3–4 pieces of chicken onto each skewer.
4. Mince ginger. Place all satay sauce ingredients in a small pot. Heat gently on low-medium heat while stirring to combine. Simmer gently for 1-2 minutes, until thickened. Add 1-2 Tbsp more water, if it becomes too thick. Remove from heat and cover to keep warm.
5. Heat oil in a large fry-pan on medium heat. Cook chicken for about 10 minutes, turning on all sides, until browned and cooked through. Set aside, covered, to rest.
6. Thinly slice cucumber and combine in a medium bowl with slaw, sesame oil and vinegar. Season to taste with salt and pepper.
7. Rice with chicken and slaw. Top with satay sauce and peanuts.