Chicken satay with peanut sauce

• 500gChicken thigh fillets
• 1 tinCoconut milk
• 2 tbspSoy sauce
• 1 tspMedium curry powder
• ½ tspGround turmeric
• 1 tbspClear honey
• 2 clovesGarlic, crushed
• 1 tbspVegetable oil
• 300gBasmati rice
• 120gPeanut butter
• 2 tbspSweet chilli sauce
• 1Lime
• 1Cucumber
• 15gFresh coriander

Plus salt, pepper and water.

Method

1. 1

   Cut the chicken into long strips. Mix with 4 tbsp of the coconut milk, 1 tbsp of the soy sauce, the curry powder, turmeric, honey, garlic and a pinch of salt. Leave for 15 minutes, or overnight in the fridge.

   20 min, mostly hands-off

2. 2

   Meanwhile, rinse the rice and put it in a pan with 450ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 10 minutes, then leave off the heat, covered, for 5 minutes.

   20 min, mostly hands-off

3. 3

   For the sauce, whisk the rest of the coconut milk and soy sauce with the peanut butter, sweet chilli sauce and the juice of half the lime in a small pan. Simmer for 4 to 5 minutes, until smooth and thick enough to coat a spoon. Loosen with water if needed.

4. 4

   Halve the cucumber lengthways, scoop out the seeds with a teaspoon and slice it. Pick the coriander leaves and cut the rest of the lime into wedges.

5. 5

   Heat the grill to high. Thread the chicken onto skewers, or lay the strips flat on a foil-lined tray, and brush with the oil. Grill for 10 to 12 minutes, turning once, until charred at the edges and cooked through with no pink in the middle.

   14 min, mostly hands-off

6. 6

   Serve the chicken on the rice with the cucumber, coriander and lime, and the peanut sauce spooned over.