1. Cut the chicken into thin strips suitable to thread onto wooden skewers.
2. Marinade the chicken pieces for 2-3 hours in Karimix Satay Sauce, along with the corn oil.
3. Make up the sauce by combining all the ingredients together. Bring to a boil in a saucepan. Add additional coconut cream if a little thick.
4. Thread the chicken onto skewers and chargrill BBQ until cooked.
5. Compact hot rice into a square dish. Allow it to cool, then cut into 20mm cubes.
6. Mix dipping sauce ingredients together well in a bowl.
7. Server on a platter with a bowl of dipping sauce, diced red onions and cucumber pieces.

Tip: As an alternative, try using pork or prawns instead!