Satay Chicken rice

This satay chicken rice is all about big flavour, tender meat, and that creamy, nutty sauce that clings to every grain of rice. It’s simple, comforting, and absolutely bursting with spice and aroma.

Ingredients

For the Rice

2 cups medium-grain rice

2¼ cups water (adjust depending on rice variety)

For the Chicken

500g chicken breast or thigh fillets

2 tsp neutral oil (canola or peanut oil)

1 tbsp curry powder

1 tsp soy sauce

For the Satay Sauce

1 onion, roughly chopped

2 garlic cloves

1 lemongrass stalk, white part only, finely sliced

Small knob ginger, peeled

1 tsp grated galangal

1 tsp curry powder

1 tsp tamarind paste

1 tbsp canola oil

1 tbsp honey

1 tbsp brown sugar

2 tbsp crunchy peanut butter

½ banana chilli, deseeded (or more if you like heat)

Chilli flakes (optional, to taste)

1 tsp fish sauce

1 tbsp dark soy sauce

½ cup coconut cream

1 tbsp coarse roasted peanuts (optional, for crunch)

Method

1. Prepare the Rice

Measure out 2 cups of medium-grain rice.

Place it in a pot or rice cooker bowl and fill with water. Swirl with your hand and drain.

Repeat this three times, until the water runs clear — this step is key to fluffy, separate grains.

Add 2¼ cups of water and cook (on stove or in rice cooker) until done.

2. Marinate the Chicken

Cut the chicken in half if using large breast fillets (If using breast fillets, tenderise lightly with a meat tenderiser to help it stay juicy)

In a bowl, mix the neutral oil, curry powder, and soy sauce to form a marinade.

Add the chicken and coat well. Marinate for at least 20 minutes (or up to 1 hour for deeper flavour).

3. Make the Satay Sauce

In a small food processor, blitz together onion, garlic, lemongrass, ginger, galangal, curry powder, and tamarind paste to a coarse paste.

Heat the canola oil in a medium pot over medium heat.

Add the paste and sauté until fragrant, about 3–4 minutes.

Add honey, brown sugar, peanut butter, chilli, fish sauce, and soy sauce. Stir well.

Lower the heat and stir in the coconut cream gradually, allowing the sauce to thicken and become glossy.

Add the roasted peanuts (if using) for texture. Taste and adjust seasoning — a touch more tamarind or sugar if you like it more tangy or sweet.

4. Cook the Chicken

Heat a grill pan or skillet over medium-high heat.

Add a little oil and sear the marinated chicken pieces until golden and cooked through.

Spoon a bit of the satay sauce over the chicken while it’s still hot to glaze it.

5. Assemble

Scoop the fragrant rice into bowls, top with the grilled satay chicken, and drizzle generously with the warm peanut sauce.

Garnish with crushed peanuts, fresh coriander, finely sliced shallots and a wedge of lime if you’re feeling fancy.

•••

Happy cooking! I would love to see your creation, please post a photo of your dish on instagram and tag with #jimmywongeats