Easiest Way to Cook Delicious Satay Curry and coconut rice

Satay Curry and coconut rice. And this Chicken Satay Curry knocks it out of the park! "I rarely leave comments on blogs…but I am going OUT OF MY MIND about this recipe. As far as I know, Chicken Satay in this curry-like form is not authentic Asian. Real Satay Chicken is skewered chicken marinated with satay seasonings.

Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time. You can have Satay Curry and coconut rice using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Satay Curry and coconut rice

1. You need of coconut milk.
2. It's of fresh ginger.
3. You need of peanut butter.
4. Prepare of garlic.
5. Prepare of soy sauce.
6. Prepare of chicken breast.
7. Prepare of medium white onion.
8. Prepare of Basmati rice.
9. You need of salt and pepper.
10. Prepare of brown sugar.

Serve over coconut rice and garnish with coriander leaves and chopped roasted peanuts. Satay is my favourite but the coconut rice as well makes for the perfect combination. Quick and easy to make too. Fragrant yellow rice with a touch of curry and spices, cooked in coconut milk and topped with roasted peanuts and fresh coriander (cilantro).

Satay Curry and coconut rice step by step

1. In a blender or food processor, add in your tin of coconut milk, inch of ginger, 2 cloves of garlic, peanut butter, 1 tsp of brown sugar and soy sauce. Waz it up until blended..
2. Dice up the white onion and add to a dry or piled pan, fry up until browned. When browned add in your chicken breast (diced) and brown off..
3. When the chicken is browned up, pour over the satay sauce from the blender and bring to a boil then reduce to a simmer for 20 minutes..
4. In another pan, empty your other tin of coconut milk into it, refill the tin with basmati rice and empty into the pan, add cold water to the tin and once again empty into the pan. Add salt and pepper to the rice and give it a stir..
5. Bring the rice to a boil, reduce to a simmer and give it one more stir and place a lid over. Leave to cook for 15 minutes.
6. When the rice is finished cooking the curry should be reduced enough for a nice creamy sauce with tender meat. Plate up and garnish with some fresh coriander..

Serve hot or at room temperature, on it's own or as a side to satay chicken or vegetarian cuisine. Green Curry Paste, Green Curry, and Coconut White Rice - the best combination and fluffy bed to soak up the curry. The first thing you want to do is get water boiling for your rice noodles. Fill a large saucepan three-quarters full with water and heat over high. This coconut curry rice is a great side to pair with a number of traditional Indian recipes.