MALAYSIAN CHICKEN SKEWERS WITH COCONUT RICE

Lightly spiced chicken skewers served on coconut rice with green beans and coriander tossed through. Cook yours on the BBQ or under the grill!

30 Minutes. Because there's nothing like a great chicken skewer!

Serves 2 

Ingredients

350g Australian free range chicken tenders 
1 400g Tin coconut milk
1 Cup long grain rice
5 Sprigs coriander
100g Green beans
1.5 Tablespoon curry powder
Bamboo skewers

Cook rice & beans
Top and tail beans then cut into 1cm pieces.Using absorption method, cook rice. Place the rice in saucepan with coconut milk and 100ml of water. Bring to the boil then gently simmer until liquid has completely absorbed. Pour beans on top of rice then cover pot with lid and remove from heat. Set aside minimum 15 minutes. Fluff with fork.

Prepare & cook chicken
Combine chicken with curry powder, a drizzle of olive oil and season with salt. Set aside for a minimum 5 minutes before threading onto skewers.Heat a fry pan to medium to high heat with a drizzle of olive oil. Cook chicken for 6 – 8 minutes, turning to brown all over.

Make salad & serve
Roughly chop coriander leaves and stems. Combine with the beans, rice and season with salt. Place chicken on plates and serve with coconut rice salad.

 

ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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November 17, 2017 by Timothy Ryder
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