Curried Chicken Satay with Coconut Rice

Are you looking for an easy weeknight dinner? This, my friend is it! A slightly spicy, curried chicken satay cooled off with flavorful coconut rice is a dream. My brother, Jake came up with this recipe. He is a very talented cook, I keep saying he needs to do something with this talent. If you haven’t noticed already, I come from a family of people who love to cook. I’d say he is much more creative in the kitchen, than me. His recipes always turn out delicious. He likes to serve it with grilled naan bread and a peanut dipping sauce. I threw some greens in to finish off the meal, edamame or you could make roasted broccoli. A cucumber salad would also do the trick. I think I’ll do that next time.

Chicken Satay:
Marinade Ingredients:
2 lbs of boneless, skinless chicken thighs, cut into cubes wooden skewers
1 can can coconut cream or coconut milk
1/4 cup brown sugar
1/4 cup curry powder
3 tablespoons garlic salt
1/4 cup siracha or less, depending on how spicy you like it
1 tablespoon ginger powder
Marinate the chicken for 24 hours. Soak the wooden skewers about 30 minutes before grilling. Skewer the chicken and grill on high heat for nice char… If you are using Naan for dipping, brush with olive oil and grill for a minute or two. Brush with a little more olive oil at the end and sprinkle with sea salt.

Coconut Rice:
Ingredients: Before you cook the chicken, prepare the coconut rice.
1.5 cups of basmati rice
1 can coconut milk
1 cup chicken stock
1 tablespoon brown sugar
1 tablespoon garlic salt
few sprigs of fresh basil
Follow the cooking directions on the back of the rice package. Do not add water like it says, and instead add the coconut milk and chicken stock. Cook at a low simmer and if you need more liquid add more chicken stock. Take off the heat and cover. Garnish with fresh basil and sea salt before serving.
Peanut Dipping Sauce:
1 cup of coconut milk
1/2 cup of peanut butter
1 teaspoon of toasted sesame oil
Pinch of garlic salt
1 tablespoon of light brown sugar.
In a saucepan, add all of the ingredients and whisk over low heat. If it gets too thick add more coconut milk at the end and whisk in. Serve with the chicken satay and rice.


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