Instructions:
1. Prepare the Spiced Chicken:
– In a bowl, combine ground cumin, ground coriander, turmeric powder, paprika, salt, and black pepper.
– Rub the spice mixture evenly over the chicken breasts, ensuring they are well coated.
– Preheat the charcoal grill or barbecue to medium-high heat.
– Drizzle vegetable oil over the chicken and grill for approximately 6-8 minutes per side, or until the chicken is fully cooked and nicely charred. Set aside to rest.
2. Make the Satay Sauce:
– In a saucepan, combine peanut butter, soy sauce, honey, lime juice, grated ginger, minced garlic, chili flakes, and water.
– Heat the sauce over low heat, stirring continuously until the ingredients are well combined and the sauce has a smooth consistency. If needed, add more water to achieve the desired consistency. Keep warm.
3. Cook the Steamed Rice:
– Rinse jasmine rice thoroughly until the water runs clear.
– In a large saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
– Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes before fluffing it with a fork.
4. Prepare the Homemade Roti:
– In a mixing bowl, combine all-purpose flour and salt. Gradually add warm water, mixing until the dough comes together.
– Knead the dough on a floured surface for approximately 5 minutes until smooth and elastic.
– Divide the dough into small balls (about the size of a golf ball). Roll out each ball into a thin, round roti.
– Heat a frying pan over medium heat and lightly oil the surface.
– Cook each roti in the pan for about 1-2 minutes on each side, or until golden brown and cooked through. Repeat the process for the remaining dough.
5. Serve:
– Slice the spiced chicken breasts into strips.
– Arrange the sliced chicken on a serving platter, accompanied by steamed rice and homemade roti.
