recipe and instructions for how to make Chicken Satay at home

As  it is National Nut Day, I thought that I would share my recipe for  a delicious chicken satay.  This dish is a firm favourite and is always well received when I serve it.  I absolutely adore peanut butter, so much so that when I buy it for a recipe, I have to ensure that I use any left over in cookies to stop me lavishing it on hot toast!

While peanut butter may not be good for the waistline, peanuts do offer a wide range of health benefits:

  • They are good for heart health
  • They contain lots of protein
  • They are an excellent source of Vitamin E, Niacin and Folate

 

Its really quite easy to make.  It does, however, involve a bit of preparation but this can be done the day before. You will also need bamboo skewers which you should soak in water before using (I soaked mine overnight but they still charred and caused some smoke)

You may think that you have too much sauce when you serve.  I poured a little over each skewer and served the rest in a bowl for people to help themselves.  There was none left at the end- RESULT!!!  The recipe and instructions are below the pictures.

 

 

 

 

 

An easy Chicken Satay for National Nut Day
5 (100%) 1 vote

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Meal: Dinner, lunch, Supper | Course: Main, Starter | Cuisine: | Method:

Reader Rating:

5.00 / 5 Stars

Ingredients

  • 1/3 can of coconut milk (I like the light version)
  • 1 finely chopped clove of garlic
  • 1 teaspoon curry powder
  • Chicken breast cut into cubes (allow 3 cubes per skewer and 2 skewers per person for a starter portion or go as big as you like for a main)
  • 2 tsp soft brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • FOR THE SAUCE
  • 2/3 (remainder) of the can of coconut milk
  • 1 tblsp curry powder
  • 8 tblsp crunchy peanut butter
  • 1/2 pint of chicken stock
  • 3 tblsp soft brown sugar
  • 1 tblsp soy sauce
  • 2 tblsp lime juice
  • seasoning to taste

Equipment:

  • bowl
  • saucepan
  • skewers

Instructions:

  • Place the 1/3 can coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper in a pan and warm through until the sugar has dissolved.
  • Pour over the chicken cubes in a bowl, cover, and marinate for at least 2 hours (I marinated overnight)
  • Bring the remainder of the coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 3 tblsp brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 10 minutes, stirring constantly, until smooth and thickened.
  • Remove from heat and stir in lime juice and soy sauce
  • Taste and season if required (I find that the soy sauce and peanut butter make it salty enough)
  • Preheat a grill for medium-high heat.
  • Thread the marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through.
  • Serve with the warm peanut sauce. I served on a bed of salad and this worked well

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