Satay Chicken
This Satay Chicken is amazing for the whole family- even fussy eaters like the appeal of eating 'chicken on a stick'!
Serves: 4
Preparation: 30 Mins + Marinating Time
cooking time: 20 Mins
Ready in: 50 Mins + Marinating Time
Chicken Satay
- 3-4 Chicken Breasts
- 3 tbsp Natural Yoghurt
- 1 tbsp Curry Powder
- 2 Limes, juice only
Satay Sauce
- 3 tbsp Smooth Peanut Butter
- 200ml Coconut Milk
- 1 tbsp Light Soy Sauce
- 1/4 tsp Ground Ginger
- 1 Garlic Clove, crushed
- 1 lime, juice only
- Cut the chicken into large chunks to go into skewers. Mix the yoghurt, juice of 2 limes, and curry powder in a large tupperware box or bowl, then add the chicken and mix. Cover and marinade in the fridge for 30mins to 3 hours.
- To make the sauce, add all the sauce ingredients into a saucepan, bring to the boil then simmer until thick- stir occasionally as it does create a skin if you don't! This should take about 10-15 minutes. Take off the heat and serve when ready- I like this room temperature, but you could make this up in advance if you wanted to, and heat up when required.
- To cook the chicken, thread the chicken onto some bamboo skewers. Place under a preheated grill and cook for 8-10 minutes before turning and repeating on the other side. Cook until the chicken is cooked through and slightly charred- timings will vary depending on your grill so if in doubt, do check! Alternatively you can enjoy these on a BBQ.
Method
- Cut the chicken into large chunks to go into skewers. Mix the yoghurt, juice of 2 limes, and curry powder in a large tupperware box or bowl, then add the chicken and mix. Cover and marinade in the fridge for 30mins to 3 hours.
- To make the sauce, add all the sauce ingredients into a saucepan, bring to the boil then simmer until thick- stir occasionally as it does create a skin if you don't! This should take about 10-15 minutes. Take off the heat and serve when ready- I like this room temperature, but you could make this up in advance if you wanted to, and heat up when required.
- To cook the chicken, thread the chicken onto some bamboo skewers. Place under a preheated grill and cook for 8-10 minutes before turning and repeating on the other side. Cook until the chicken is cooked through and slightly charred- timings will vary depending on your grill so if in doubt, do check! Alternatively you can enjoy these on a BBQ.
Ingredients
Chicken Satay
- 3-4 Chicken Breasts
- 3 tbsp Natural Yoghurt
- 1 tbsp Curry Powder
- 2 Limes, juice only
Satay Sauce
- 3 tbsp Smooth Peanut Butter
- 200ml Coconut Milk
- 1 tbsp Light Soy Sauce
- 1/4 tsp Ground Ginger
- 1 Garlic Clove, crushed
- 1 lime, juice only
Additional Information
Typically you buy coconut milk in 400ml tins, so my tip is to use the other half to make coconut rice to serve alongside this dish.
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