Malaysian Chicken Satay
One portion, 24 minutes, and only 9 minutes of chopping. There's a kick to it.
Per portion
Calories from protein 26%, carbs 39%, fat 35%. Estimated from the ingredients.
Roughly £2.70 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Toss the chicken with the curry powder, half the garlic, a pinch of salt and a splash of the oil, then thread onto skewers and griddle or fry in the rest of the oil over medium-high heat for 6–7 minutes, turning, until charred in places and cooked through with no pink inside.
- 3
Whisk the peanut butter, soy sauce, chilli flakes, the rest of the garlic, the honey and a squeeze of lime with 3 tbsp hot water into a smooth sauce, then keep whisking in hot water a spoonful at a time until it pours easily.
- 4
Serve the skewers beside the rice, drizzled with the satay sauce, with the cucumber slices and the rest of the lime on the side.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/malaysian-chicken-satay/
