Chicken Satay on Cumin Rice


Chicken Satay on Cumin Rice

Recently, a friend expressed that she likes to eat satay and that she finds it very expensive. Satay is not difficult to make;  especially if it is stir-fried!! Yes.  You can stir fry your satay and serve it with rice or even as a filling for a sandwich. Preparation time: 3 hours

Cooking time:   15 minutes

Serves: 4

200 g coconut cream

2 tablespoons chopped palm sugar or brown sugar

2 tablespoons soy sauce

2 teaspoons curry powder

1/2 teaspoon salt

500 g chicken fillets, fat trimmed and cubed

2 kaffir lime leaves, torn

1 1/2 tablespoons Q.B.B. ghee

120 g crunchy peanut butter

1 tablespoon fresh lime juice


  1. Combine the first 7 ingredients in a bowl. Mix well and keep it aside for 3 hours to marinate.
  2. Heat the QB.B. ghee in a pan and add in the chicken pieces, including the marinade.
  3. Cook, stirring occasionally, till the chicken is tender.
  4. Stir in the peanut butter and lime juice. Combine well and dish out.
  5. Serve with Cumin Rice.


1 1/2 tablespoons Q.B.B. ghee

1 1/4 teaspoons cumin seeds

100 g green peas

1 teaspoon salt

500 g cooked basmati rice


  1. Heat the Q.B.B. ghee and fry the cumin seeds till aromatic.
  2. Add in the peas and sauté till they are cooked through.
  3. Add in the salt and cooked rice and stir fry over high heat till well combined.



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