Curried Chicken Satays with Basmati Rice

Tender yogurt marinated chicken breasts with aromatic basmatic rice topped with sautéed chilis, garlic, and cilantro served with peanut sauce on the side.

Difficulty: Medium

Time: 20-25 Minutes

This dish is Gluten-Free

Calories: 727 Fat: 21g Carbs: 84g Protein: 53g

ABOUT THE DISH

Satay or sate is the national dish of Indonesia and widely popular through out southeast Asian countries. Satays are mainly meats, vegetables seafood or tofu skewerd and served with dipping sauces, mostly peanut sauce.

Ingredients

Chicken breasts

Greek yogurt

St. Croix Curry

Green Onions

Roasted peanuts

Basmati Rice

Cilantro

Tomatoes

Garlic

Green Chili

Peanut sauce

Featured Ingredient Partners:

St. Croix Curry Blend: Minnesota Nice Spice - Minneapolis, MN

Skewer A long piece of metal or wood that is pushed through pieces of food to keep them together while cooking.

Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking. It was derived from the brining process.

Bias slice Cutting or slicing on a diagonal angle

Small pot with lid

Medium sauté pan

Step 1: MARINATE THE CHICKEN

Read through the entire recipe before getting started. In a medium bowl mix together the greek yogurt and St. Croix curry spice blend. Remove the chicken from the package, rinse and pat dry. Dice the chicken into 1 inch pieces. Mix the spiced yogurt and chicken together, cover and place in the fridge until ready to use.

Step 2: MISE EN PLACE

Wash and dry all produce. Place skewers in warm water to soak until step #4. Pre heat oven to 400ºF or grill to medium. Remove the roots from the green onions and bias slice in to 1 inch pieces. Remove the cilantro leaves from stem and chop. Slice tomatoes in half. Remove the stem and seeds from the green chili and julienne. Rough chop peanuts. Mince garlic.

Step 3: COOK THE RICE

Rinse rice under cool running water until the water runs clear. This helps to remove excess starch from the outside of the rice. Add rice and 1 1/4 cups of water to a small pot with lid. Bring to a boil, reduce to a simmer and cook, covered for 15-20 minutes until the water has been absorbed and the rice is soft. Remove pan from heat and set aside until ready to plate. While the rice is cooking move on to cook the chicken, step #4.

Step 4: COOK THE CHICKEN

Remove chicken from the fridge and skewers from the water. Divide the chicken equally between the skewers. Place skewered chicken on a foil lined baking sheet and into the oven for 20 minutes or on an oiled grill for 15-20 minutes, turning halfway through. While the chicken is cooking move on to sauté the vegetables, step #5. USDA recommends cooking poultry to an internal temperature of 165ºF.

Step 5: SAUTE THE VEGETABLES

In a medium sauté pan over medium high heat add 1 Tbsp. of oil. When hot add in the tomatoes, green onions, and green chili. Sauté for 1 minute then add in the garlic and sauté for another 30 seconds. Remove the pan from the stove but leave the vegetables in the pan to stay warm.

Step 6: PLATE YOUR DISH

Divide the rice between 2 bowls or plates. Top with the sautéed vegetables. Place the skewered chicken next to the rice and vegetables. Garnish with cilantro. Serve with the peanut sauce or drizzle on top of....everything. Enjoy!