Recipe

Chicken satays

Jan 27, 2014 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Chicken satays
  • 8 chicken thigh fillets, cubed
  • 2 teaspoon curry powder
  • 2 teaspoon oil
  • 160 millilitre can light coconut cream
  • 1/3 cup (95g) crunchy peanut butter
  • 1 garlic clove, crushed
  • 1 tablespoon kecap manis
  • steamed rice, cucumber salad, to serve

Method

Chicken satays
  • 1
    Thread chicken onto bamboo skewers. Combine curry powder and oil in a shallow bowl. Add chicken skewers and turn to coat thoroughly.
  • 2
    Combine coconut cream, peanut butter, garlic and kecap manis in a small saucepan. Simmer on low heat for 3-5 minutes, until fragrant.
  • 3
    Meanwhile, cook chicken skewers in a large non-stick frying pan for 4 minutes each side, until cooked through. Serve on rice with peanut sauce and cucumber salad.

Notes

Kid-friendly tip: children will love these satays but you may like to keep a little cucumber salad with no chilli on the side for them.

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