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

Chicken Satay Skewers with Coconut Rice

This dish is packed with sweet, savoury, and nutty flavours. A street-food classic loved by everyone.
  • 2-3serves
  • 15mins prep
  • 20mins cook
This dish is packed with sweet, savoury, and nutty flavours. A street-food classic loved by everyone.
Made with
Indonesian Peanut Satay

Indonesian Peanut Satay

Share with friends

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 can 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 165-170ºF *. 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!

Related recipes

Chicken and Winter Veg Tray-Bake
View Recipe
Easy Hyderabad Chicken Biryani
View Recipe
Spiced Chicken Sloppy Joes
View Recipe
Crispy Chicken Katsu
View Recipe
Easy Chicken Biryani
View Recipe
Thai-Style Chicken Meatball Green Curry
View Recipe
Proper Keralan Chicken Curry
View Recipe
Indian Fried Chicken 65
View Recipe
Chicken Quesabirria with an Indian Twist
View Recipe
Restaurant-Style Butter Chicken
View Recipe
Delhi Biryani Burrito
View Recipe
Fiery Maple Glazed BBQ Chicken
View Recipe
Grilled Tandoori Chicken with Wholegrain Salad and Mint Yogurt
View Recipe
Tandoori Grilled Korma Chicken Wraps
View Recipe
Loaded Spicy Chicken Nachos
View Recipe
Ultimate Turkey Tikka Masala Pizza
View Recipe
Pomegranate Soufflé with Rose and Raspberry Cream
View Recipe
Spice Roasted Plum and Gulab Jamun Eton Mess
View Recipe
Spicy Chicken Biryani
View Recipe
Creamy Chicken, Mushroom and Sweet Potato Korma Tray-Bake
View Recipe
Summery chicken and vegetable Stew
View Recipe
Spiced Chickpea and Mushroom Biryani
View Recipe
One-Pot Chicken, Chickpea and Kale Coconut Curry
View Recipe
Malabar Chicken Biryani
View Recipe
Grilled Spiced Butter Chicken Thighs
View Recipe
Chicken Korma Poutine
View Recipe
Thai Green Curry with Chicken and Asian Vegetables
View Recipe
Coconut Chicken and Vegetable Tray Bake
View Recipe
Chicken Tikka Baguettes
View Recipe
Christmas Spiced Turkey
View Recipe
Vegetable and Chicken Enchiladas
View Recipe
Creamy Chicken and Dill Curry
View Recipe
Hearty Chicken & Mushroom Pie
View Recipe
Ultimate Chicken Tikka Masala Pizza
View Recipe
Traditional Chicken Hyderabad Biryani
View Recipe
Delhi Chicken Biryani
View Recipe