Baked chicken with satay sauce, brown rice
Coconut milk (tcc lite coconut milk)
Salt and pepper
Mix coconut milk, turmeric, salt and pepper.
Marinate chicken in aforementioned mixture for 15minutes.
Fry chicken until brown on both sides then transfer into pre heated oven, 180 degrees, until thoroughly cooked.
Meanwhile boil brown rice as per packet instructions.
In a pot, bring coconut milk mixture, previously used as a marinade, to a boil, then lower heat and add peanut butter, soy sauce, and brown sugar. Stir until mixed thoroughly. Turn off heat and mix in lemon juice.
Put brown rice and chicken on plate. Smother chicken with satay sauce then top with cucumber slices and crushed peanuts. Serve with sliced red chilli if you like it spicy.
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