Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep chicken
Peel and finely chop the redonion and garlic. Finely chop the redchilli. Heat a pot over a medium heat with a drizzle of oil. Fry the onion, garlic and chilli with a pinch of salt for 5 min. Meanwhile, chop the chicken into bite-sized pieces. Add the chicken to a bowl with the oil, currypowder, turmeric and salt.
Add the soy sauce, peanutbutter and coconut milk to the pot with the onion, garlic and chilli. Bring to a simmer, reduce the heat to low and cook, stirring occasionally for 5-7 min.
3 Prep sides
Meanwhile, roughly chop the cucumber. Add to a bowl with the ricevinegar, sugar and salt. Peel and slice the carrots into thin sticks. Finely chop the coriander leaves.
4 Boil rice
Rinse the jasmine rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
5 Fry skewers
Meanwhile, thread the chicken pieces onto the skewers. Heat a drizzle of oil in a pan over a high heat. Once hot, add the skewers and fry for 2 min on each side, then cover and cook for 2 min further until cooked through. Pour half of the sataysauce into the pan, coating the chicken as you go. Cook for 2 min further.
Divide the rice among bowls and top with the chickenskewers, sataysauce, cucumber and carrot. Garnish with the peanuts and freshcoriander.