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One-dish satay chicken rice recipe
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Simplify weeknight meals with store-bought satay sauce for this easy chicken dinner.
Ingredients:
  • 500g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 5.00 gm mild curry powder
  • 18.40 gm vegetable oil
  • 400g (2 cups) jasmine rice
  • 2 garlic cloves, finely grated
  • ½ tsp ground turmeric
  • 625ml (2½ cups) Chicken Style Liquid Stock
  • Marion’s Kitchen Thai Spicy Satay sauce, warmed, to serve
  • 1/2 Lebanese cucumber, finely chopped
  • Sliced fresh red chilli, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. Mix the chicken with curry powder and oil in a large bowl, then season with a pinch of sea salt flakes. Thread the chicken onto 16 metal or presoaked bamboo skewers.
  • In a large casserole dish or deep baking tray, mix together the rice, garlic, turmeric, and stock.
  • Lay the chicken skewers on the bed of rice. Cover the dish with foil and bake for 40 minutes. Uncover and bake for another 20 minutes until the chicken is golden and the rice has soaked up all the liquid. Finish by drizzling satay sauce and garnishing with cucumber, coriander, and chili. Serve with lime wedges.
  • To prepare the satay sauce, finely grind 40g (1 ⁄4 cup) roasted peanuts using a mortar and pestle or food processor. Heat 1 tbs of vegetable oil in a saucepan over medium heat. Cook 11 ⁄2 tbs of Thai red curry paste for 30 seconds until fragrant. Combine with 250ml (1 cup) coconut milk, 2 tbs peanut butter, 2 tsp caster sugar, 1-2 tsp fish sauce, and the ground peanuts. Simmer gently for 1 minute. Adjust sweetness and saltiness with more sugar and fish sauce if desired. Serve warm or reheat before serving.

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