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  • Writer's pictureNava

Peanut Satay Chicken

Updated: Nov 4, 2020

The fam were pretty tough on me with this recipe! Apparently I was holding back on the spices and were worried that my fellow chefs would think it’s too much. They were kind of right, so I went back to the kitchen (twice) before I got the thumbs up. I have to say I do love my spices and this one is definitely jam-packed with flavour.

There are two ways that I cook the chicken:

1. I cut the chicken breast into squares and thread them onto skewers and cook them in the oven on a wire rack.

2. I chop up chicken thigh fillets and stir fry them until almost cooked through before stirring in the satay sauce. Both are really yummy and I alternate between the two. I cooked with chicken breast for this recipe because I think it looks pretty. Again the quantities are large but you can halve the ingredients and the peanut satay will keep in the fridge for several days.


Ingredients This will make 10-12 skewers


  • 1.5kg chicken breast, cut into squares

  • 1 teaspoon turmeric powder

  • ½ teaspoon cumin

  • 1 teaspoon curry powder

  • 1 tablespoon soy sauce

  • 1 heaped tablespoon freshly grated ginger

  • ½ tablespoon brown sugar

  • 2 tablespoons oil

  • Salt to taste

Satay sauce

  • 4 shallots, white bit only

  • 4 lemongrass stalks, white part only

  • 2 tablespoons grated ginger

  • 2 tablespoons soy sauce

  • 1 tablespoon fish sauce

  • 4 cloves garlic, crushed

  • ½ teaspoon cumin

  • ½ teaspoon coriander

  • 1 teaspoon curry powder

  • 1 teaspoon turmeric

  • 2 tablespoons brown sugar

  • 2 tablespoons water

  • 1 tablespoon sesame oil

  • ¾ cup peanut butter, crunchy

  • ¾ cup coconut milk

  • 2 teaspoons tamarind puree


Method Marinade

  1. Preheat the oven to 200c. If you have a fan-forced oven, then lower the heat.

  2. In a small bowl, mix all marinade ingredients together, add chicken pieces, and marinate chicken, place in the fridge.

Satay sauce

  1. With a hand-held blender, mix everything EXCEPT the peanut butter, coconut milk and tamarind puree.

  2. Try and get it as smooth as possible, it’s okay if it’s lumpy, mine is.

  3. Heat sesame oil in a pot, add the sauce stirring until it bubbles. Add peanut butter, tamarind puree and stir for a min before adding coconut milk.

  4. Mix ingredients until all flavours are blended nicely. Set aside as the flavours take a little time to come together.

  5. Thread chicken pieces onto skewers and place on a wire rack in the oven.

  6. Cook for 15-20 minutes or until cooked through. Serve with heated satay sauce.



PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!

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