Chicken Satay

Chicken satay is a dish that is originally from Indonesia but has now become a very popular dish around the world. It consists of tender pieces of chicken on a skewer which is savoury, tangy and a little bit sweet, and is usually served with peanut sauce as a dip. 

Here, we have a recipe for simple chicken satay skewers with a delicious peanut dipping sauce on the side that you can prepare easily.

For the peanut sauce and chicken marinade in this recipe, we have used Nutberry Peanut Butter Creamy provided to us by one of partners, Sosun Fihaara. This peanut butter is super creamy and light with a touch of sweetness. Combined with the natural, nutty flavour of the peanuts, it is great to use in both sweet and savoury dishes.

Serving Size: 10-12 chicken satay skewers

Ingredients:

For the peanut sauce

• ½ tsp oil
• 1 tbsp red curry paste
• 1/3 cup coconut milk
• 3 tbsp Nutberry Peanut Butter Creamy
• 1 tsp chili powder
• ½ tbsp sugar
• ½ tsp lime juice
• ¼ tsp salt

For the chicken and marinade

• 650g chicken breast
• 1 tbsp Nutberry Peanut Butter Creamy
• ½ tsp salt
• 1 tsp chili powder
• 1 tsp ground coriander
• 1 tsp grated garlic
• 1 tbsp chicken curry powder
• ¼ tsp sugar
• ½ cup coconut milk
• 1 tbsp dark soy sauce
• 1 tbsp oil (for the skewers)

Instructions:

1. First, prepare the peanut sauce. Heat a pot with ½ tsp oil for 1 minute and add in 1 tbsp red curry paste. Stir using a spatula for 1 minute at low heat.
2. Add 1 tbsp coconut milk and mix it in with the curry paste. Then, add in the rest of the coconut milk and continue to stir and cook for another 2 minutes.
3. Next, add 3 tbsp Nutberry Peanut Butter Creamy, 1 tsp chilli powder and ½ tbsp sugar. Mix well and cook for 2 more minutes. It will look like a semi-thick, red-coloured paste by then.
4. Turn off the heat and add ½ tsp lime juice and ½ tsp salt. Give it a final mix to combine everything together. Pour the sauce into a small bowl and set aside.
5. To prepare the chicken, first cut 650g chicken breast into thin slices of around 2-3 inches in length. Rinse well and transfer to a bowl.
6. To the chicken, add in 1 tbsp Nutberry Peanut Butter Creamy, ½ tsp salt, 1 tsp chilli powder, 1 tsp ground coriander, 1 tsp grated garlic, 1 tbsp chicken curry powder, ¼ tsp sugar, ½ cup coconut milk and 1 tbsp dark soy sauce. Mix everything together thoroughly, coating the chicken slices evenly.
7. Cover the bowl using plastic food wrap and leave in the refrigerator for 2 hours to marinate.
8. While the chicken is marinating, soak 12 wooden skewers in water for 20-30 minutes to prevent them from burning in the oven.
9. Preheat the oven to 200 degrees Celsius for 10 minutes.
10. Take the marinated chicken out of the refrigerator. Start threading chicken pieces onto the skewers – around 4 pieces per skewer. Remember to leave some space at the bottom to hold and flip the skewers.
11. Place the skewers on the grill rack of the oven, and grease both sides of each skewer using the 1 tbsp oil.
12. Increase the oven’s heat to 230 degrees Celsius.
13. After that, place the grill rack in the middle of the oven, and bake the skewers for 30 minutes, flipping them halfway through. Since the fat of the chicken will drip, we suggest placing another tray under the grill rack to prevent causing damage to the oven.
14. Once fully baked, the chicken will be golden brown in colour and lightly crispy on the outside.
15. Serve the chicken satay with the peanut sauce on the side.

Click here to watch the Video Recipe.