A flavorful and easy-to-make Indonesian-inspired grilled chicken dish served with aromatic coconut rice and a touch of sweetness from raisins.
Combine the peanut butter, curry powder, and orange juice in a blender and blend until smooth.
Ensure the marinade is well blended for an even coating on the chicken.
Place the chicken breasts in a mixing bowl and pour the marinade over them. Mix to coat evenly.
For best results, let the chicken marinate for at least 1 hour or overnight.
Preheat a grill pan over medium heat and lightly oil it.
Ensure the grill pan is hot before placing the chicken to achieve nice grill marks.
Grill the chicken breasts and bell pepper slices for about 10-15 minutes, turning occasionally, until the chicken is cooked through and the peppers are tender.
Cut the chicken to check doneness; it should be white and opaque inside.
In a saucepan, cook the jasmine rice with coconut milk and water according to package instructions.
Stir the rice occasionally to prevent sticking.
Serve the grilled chicken and peppers over the coconut rice, garnished with golden raisins.
Add a sprinkle of chopped cilantro for a fresh touch.
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