How to… Cook Satay Chicken

Our first Chicken recipe for the collection, delicious Satay Chicken skewers and sauce, courtesy of Laurie Lee Moodie. Don’t let the lengthy list of ingredients put you off, they’re all super-easy to find and there’s only three main steps in creating this dish.

Ingredients

Marinade
1 piece Ginger
2 Garlic Cloves
Zest and juice of 1 Lime
1 tsp clear Honey
1 tbsp Soy sauce
1 tbsp Mild Curry Powder
3 tbsp Peanut Butter
3 of Brown’s Chicken Fillets
165ml Coconut Milk
1 tsp Vegetable Oil

Sauce on the side
½ Lime, juice only
1 tsp Clear Honey
1 tbsp Soy Sauce
1 tbsp Curry Powder
3 tbsp Smooth Peanut Butter
165ml Coconut Milk

To Serve
Skewers for Chicken.
Cooked Rice and lime wedges, or salad – mines was mango, rocket, coriander, cucumber and soya sauce.

Step 1 – Blitz it!

Method

  1. Place ginger, soya sauce, 2 garlic cloves, zest and juice of 1 lime, 1 tsp clear honey, 1 tbsp mild curry powder, 3 tbsp peanut butter, 165ml can coconut milk, and 1 tsp veg oil into blender and blitz
  2. Cube chicken then place in bowl and mix (I use my hands and give it a thorough mix), then leave in fridge for 2+ hours, or overnight
  3. Once Chicken has marinaded, skewer chicken and place on tin foil or baking tray, put in oven at 200°C, turning occasionally, until chicken has slight charcoal appearance

Sauce on the side
Place ½ lime juice, 1 tsp clear honey, 1 tbsp soy sauce, 1 tbsp curry powder, 3 tbsp smooth peanut butter, and 165ml of coconut milk into a pan and heat till slightly bubbling.

Serve with chicken, rice and salad. Goes best with a glass of white wine 😀