Take chicken in a bowl. Add 1 tablespoon red curry paste, soy sauce, salt and ½ tablespoon garlic and mix well. Set aside to marinate.
Heat 1 tablespoon oil in a non-stick pan. Add remaining garlic and sauté for 30 seconds. Add ½ of red chilli and onion, mix and sauté till onion turns translucent.
Add rice and toss. Add salt and toss again. Add crushed peppercorns and mix.
4. To prepare curry, heat 1 tablespoon oil in another non-stick pan. Add remaining red chilli and sauté for 30 seconds. Add remaining red curry paste and sauté for 1 minute. Add coconut milk gradually, mix and cook for 1 minute. Add salt, mix and cook for 1-2 minutes.
Skewer each marinated chicken strips onto satay sticks.
Heat remaining oil in a third non-stick pan. Place the chicken skewers in it and cook, rotating the sticks,till fully done and golden from all sides.
Transfer rice mixture into a serving bowl. Place skewers over it and pour the curry on top.Serve hot garnished with a coriander sprig.