Fragrant Satay Chicken
Savour the rich and aromatic flavours of this dish, featuring tender chicken braised to perfection.
Ingredients
- 200g MAGGI Coconut Milk Powder Mix
- 400ml Water | Warm
- 50g MAGGI Malaysian Laksa Paste
- 5 Chicken Breasts | With Skin
- 100g Almond Meal
- 800g Cooked Steamed Rice
- 1/4 Coriander
- 50g Bean Sprouts
- 50g Sugar Snaps | Blanched
- 50g Snow Peas | Blanched
- 30g Thai Basil | Picked
- 10g Laksa Mint Leaves | Chiffonade
- 2 Finger Limes | Pulp
Preparation
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1Set your oven to 200˚C.
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2Mix the <strong>MAGGI Coconut Milk Powder Mix</strong> with warm water in a jug and then set aside.
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3Rub the <strong>MAGGI Malaysian Laksa Paste</strong> onto the chicken breast, marinate for 30 minutes.
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4Seal the chicken in a fry pan and add the <strong>MAGGI Coconut Milk Powder Mix</strong>.
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5Braise in the oven for 12 -15 minutes, until cooked, thicken with almond meal.
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6Mix all fragrant leaves salad ingredients in a bowl.
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7Serve with rice & chicken in a bain-marie and fragrant leaves salad on the side.
