Ingredients
The following ingredients have 4 Servings
- 8 chicken thigh fillets (1.2kg), cut into 2cm pieces
- 1 teaspoon curry powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground chilli
- 2 tablespoons peanut oil
- 1 large onion (200g), grated
- 2 teaspoons grated fresh ginger
- 1 cup (250ml) coconut cream
- ¾ cup (210g) crunchy peanut butter
- 2 tablespoons sweet chilli sauce
- 2 tablespoons light soy sauce
- ¼ cup (35g) crushed roasted peanuts
- 450 g packaged microwave white rice
- 1 telegraph cucumber (400g), cut into wedges
- 1 fresh small red chilli, seeded, sliced thinly
Instruction
- Combine chicken, spices and half the oil in a large bowl; season. Cover; refrigerate for 1 hour.
- Heat an oiled chargrill plate (or grill pan or barbecue).
- Thread chicken onto 12 skewers (see tip). Cook skewers for 3 minutes each side or until chicken is cooked through.
- Meanwhile, heat remaining oil in a small saucepan; cook onion and ginger, stirring, for 1 minute or until onion softens. Add coconut cream, peanut butter, sauces and peanuts; simmer, stirring, for 1 minute. (Sauce may separate on standing, but will come back together again when stirred before serving.)
- Heat rice according to packet directions.
- Serve chicken skewers with peanut sauce, rice, cucumber wedges and chilli. If you like, serve with lime cheeks and top with fresh coriander leaves.
