Coconutty chicken skewers with pickled cucumber

In a bowl, mix the coconut cream with the laksa paste and a pinch of salt. Transfer ⅓ into a small pan, stir in 4 tbsp water and set aside. Add the chicken to the marinade in the bowl, mix well, then cover and chill. Mix all the pickled cucumber ingredients in a bowl; set aside until ready to serve, stirring regularly. If using wooden skewers soak for a few minutes.

Preheat the grill to high; line a baking tray with foil. Thread the chicken onto 4 skewers (discard any excess chicken marinade) and put on the foil; drizzle over the oil. Put under the grill for 10-12 minutes, turning halfway, until cooked through, the juices run clear and no pink meat remains.

Meanwhile, cook the rice according to pack instructions. For the last 5 minutes, cook the broccoli, covered, in a sieve over the rice pan. Heat the reserved marinade to a low simmer and stir constantly until piping hot. Stir the coriander into the rice, then serve with the skewers, cucumber, broccoli and sauce.