Broccoli curry rice with chicken satay

In a shallow bowl, combine soy sauce with 1½ tablespoon of neutral oil. Thread the chicken tenderloins zigzag on the skewers and roll them through the soy sauce mixture. Let marinate for 10 minutes.

Meanwhile, cut small florets from the broccoli cluster. Cut the stalk into pieces and grind it in the food processor in small 'rice' grains.

Roast the chicken satay in a hot grill pan in 10 minutes around nicely browned and cooked. Times regularly.

Heat 1 ½ tablespoon of neutral oil in a stirring fruit the onion glassy. Put in the curry powder and broccoli rice and stir-fry 2 minutes. Add 75 ml of water with some salt and stir-fry the rice in 3 minutes until al dente.

In the meantime, boil the broccoli florets in a pan with plenty of boiling water in 3-4 minutes and let them drain in a colander. Serve the broccoli list with the chicken tenderloins and broccoli florets next to it.