This week we hand over your choice of supper tonight to the lads from SORTED – a great group of English Gents seeking to introduce those of you who are less confident in the kitchen. Thanks to Jamie from SORTED for this great little dish – over to him!
When life gets busy, dinner tends to suffer – it either turns into a stodgy microwave meal or a greasy takeaway from down the road. But what if there was something tasty that could be knocked up cheaper and quicker than a takeaway would deliver?
Easy…this Chicken Satay will definitely get you SORTED. A tasty Malasian dish that makes use of a few cheeky shortcuts to help you maximise your food, and your time.
If you like the look of this recipe, then check out the 100+ simple, tasty and fun recipes at SORTEDFood.com
Serves 4
Ingredients
• 4 chicken breasts
• shot of cooking oil
• 2 tbsp of balti curry paste (150g)
• 2 mugs of rice (400g)
• 1 large onion
• 3 cloves of garlic
• tin of coconut milk (400g]
• half a jar of crunchy peanut butter (250g)
• handful of fresh coriander
Method
- cube the chicken into equal chunks and rub with the oil and curry paste, leaving to marinate for a while.
- slice the onion and crush the garlic. Fry them in a saucepan until soft, golden and sweet.
- thread chicken pieces onto 8 skewers (pre-soaked in water for 30 mins) and stack on a plate.
- scoop the peanut butter out of jar, add to the onions with the coconut milk and the remainder of the marinade from the chicken.
- boil rice in a large pan of salted water as per packet instructions until light and fluffy.
- grill skewers under a hot grill or on the BBQ, turning occasionally.
- drain rice and pile onto a plate, top with skewers and ladle over sauce.
- sprinkle with freshly chopped coriander.
